1. Prepare the Laminated Cornmeal Crust:  

1. Mix the dry ingredients: In a bowl, whisk together flour, cornmeal, sugar, and salt.

2. Incorporate butter: Add cold butter and cut it into the flour using a pastry cutter until it resembles coarse crumbs.

3. Add ice water: Gradually add water, 1 tablespoon at a time, mixing until the dough holds together.

4. Laminating the dough: Roll the dough into a rectangle, fold it into thirds, and repeat 2–3 times to create flaky layers. Chill for 30 minutes.

5. Roll out and bake: Roll the dough into a circle, place it into a pie pan, and pre-bake at 375°F (190°C) for 10–12 minutes.

 2. Make the Salted Caramel Layer:  

1. Cook the sugar: Heat sugar in a saucepan over medium heat until melted and amber in color.

2. Add butter and cream: Stir in butter until combined, then add heavy cream slowly. Mix until smooth.

3. Season and cool: Stir in sea salt and let the caramel cool slightly before spreading it over the baked crust.

3. Create the Pumpkin Ganache:  

1. Roast the pumpkin: Spread pumpkin puree on a baking sheet and roast at 325°F (165°C) for 15–20 minutes to enhance the flavor.

2. Melt the ganache: Heat heavy cream and pour it over white chocolate chips. Stir until smooth.

3. Combine flavors: Mix roasted pumpkin, spices, and ganache until well blended. Pour over the caramel layer.

4. Make the Streusel Topping:  

1. Combine ingredients: Mix flour, brown sugar, cinnamon, cardamom, and cold butter in a bowl.

2. Form crumbs: Use your hands to form a crumbly texture.

3. Sprinkle and bake: Sprinkle the streusel over the pumpkin ganache layer and bake the pie at 350°F (175°C) for 30–35 minutes, or until the topping is golden.

Serving Suggestions:  

– Let the pie cool completely before slicing.

– Serve with a dollop of whipped cream or a drizzle of extra caramel.