Pecan-Pumpkin Cream Pie

Preheat oven to 350°F. Stir together granulated sugar and 1/4 cup water in a medium saucepan. Using a pastry brush dipped in water, brush off any sugar clinging to sides of pan. Bring mixture to a boil over high, taking care not to jostle pan. Continue boiling, undisturbed, until syrup starts to turn a slightly pale brown, 6 to 8 minutes; gently swirl pan to even out caramelization. Continue boiling over high, swirling pan often, until syrup turns golden brown, about 2 minutes. Reduce heat to medium; carefully pour in corn syrup. (Mixture will sputter a bit and turn clumpy.) Cook, whisking occasionally, until clumps have completely melted, 1 to 2 minutes. Remove from heat; whisk in butter until melted.

将鸡蛋，香草和盐一起搅拌，并在一个中型的耐热碗中搅拌。逐渐将热糖混合物倒入鸡蛋混合物中，不断搅拌，直至完全混合。加山核桃；搅拌均匀。

Pour pecan mixture into cooled pie shell. Bake pie in preheated oven until top is starting to set but filling is still jiggly, 15 to 20 minutes. Remove from oven; let cool 5 minutes.

Whisk together pumpkin, vanilla, ginger, cinnamon, salt, and nutmeg in a small saucepan. Cook over high, whisking constantly, until mixture reduces slightly and starts to darken in color, 3 to 4 minutes. Remove from heat; whisk in heavy cream and granulated sugar. Whisk in eggs until well combined.

将南瓜填充在温暖的山核桃上填充馅饼外壳；平滑顶部。（如果外壳变得太黑，则用铝箔覆盖馅饼的边缘，以防止过度。从烤箱中取出；让在金属丝架上完全冷却约2小时。轻轻将塑料包裹在馅饼的表面上；冷却至冷，至少6小时或直至过夜。

Beat heavy cream and powdered sugar with an electric mixer fitted with the whisk attachment on medium speed until stiff peaks form, 2 to 3 minutes. Transfer whipped cream to a piping bag fitted with a star tip. Pipe large stars over surface of chilled pie. Serve immediately, or chill, uncovered, up to 6 hours. Serve chilled.