For the pumpkin pudding layer:
1/2 cup dark brown sugar
4 tablespoons cornstarch
2 cups whole milk
1/2 cup pumpkin puree
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
pinch of vanilla powder (or 1 tablespoon vanilla extract)
1 tablespoon butter
For the pie crust:
2 cups all-purpose flour
2 teaspoons granulated sugar (I always use Imperial Sugar)
1/4 teaspoon salt
1/2 cup (8 tablespoons) unsalted butter, cold, cut into chunks
1 egg, divided
3-4 tablespoons ice water
For the white chocolate cheesecake layer:
6 oz. white chocolate chips (I used Lindt CLASSIC RECIPE)
2 tablespoons heavy cream
8 oz. cream cheese, softened
For the whipped cream topping:
1 cup heavy cream, cold
1/4 cup powdered sugar
pinch of vanilla powder (or 1 teaspoon vanilla extract)
To a medium saucepan, add dark brown sugar, cornstarch, and 1/3 cup milk. Whisk together to dissolve cornstarch and brown sugar. Then, add the rest of the milk and cook over medium-heat, stirring constantly, until mixture comes to a boil. Cook for another minute, while still continuing to whisk. Remove from heat and stir in pumpkin puree, pumpkin pie spice, vanilla, and butter. When everything is well-combined and smooth, pour pudding into a heat-safe bowl, cover with plastic wrap (press plastic wrap directly against pudding layer) and refrigerate.
Preheat oven to 400 degrees F. To the bowl of a food processor, add flour, granulated sugar and salt, and process to combine. Add cubes of butter and process until mixture resembles coarse crumbs. Add only the yolk of the egg (reserve the white for later) and 2 tablespoons of ice water and process until mixture starts to come together and form a soft dough. Add more water, one tablespoon at a time, if necessary.
Remove dough from the food processor and roll out on a lightly floured surface, into a circle about 10 inches wide. The dough will be too fragile to lift and place into your pie plate, so tear off large pieces at a time, and press them into the pie plate. Do this until you have a nice even layer of dough pressed onto the bottom and up the sides of the pie plate.
Prick the bottom of the crust with a fork and bake for 30 minutes, or until light golden brown. Remove from the oven and brush the bottom and sides of the crust with reserved egg white, then return to the oven and bake for an additional 5 minutes. Then, let crust cool completely on a wire rack while you prepare the white chocolate cheesecake layer.
In a medium-sized bowl, using an electric hand mixer, beat cream cheese until creamy and lump-free. In the microwave or over a double boiler, melt white chocolate chips with heavy cream until completely smooth and uniform. Gradually pour white chocolate mixture into cream cheese, beating continuously until fluffy and well-combined. Set aside.
To assemble the pie, spread the white chocolate cheesecake layer over the bottom of the cooled pie crust. Next, spoon the chilled pumpkin pudding over the white chocolate layer and spread evenly with an offset spatula. Cover and refrigerate pie for 4 hours, best if overnight.
To make the whipped cream topping, beat together heavy cream, powdered sugar, and vanilla until soft peaks form. Spread whipped cream over the pudding layer and garnish with white chocolate curls if desired. Refrigerate for an additional hour before serving.