Preheat your oven to 350°F (175°C). Combine cornmeal, sugar, and melted unsalted butter until crumbly. Press evenly into a 9-inch pie pan and bake for 15 minutes. Let it cool.

In a medium saucepan, heat granulated sugar over medium heat, stirring until it melts and turns amber, about 6-8 minutes. Whisk in heavy cream and butter until smooth, then let cool slightly.

In another saucepan, heat heavy cream until simmering. Remove from heat, add chopped white chocolate, and stir until melted and smooth. Let cool slightly.

In a large bowl, blend together pumpkin puree, eggs, and sugar. Fold in the cooled ganache until velvety. Pour into the cooled crust.

Drizzle cooled caramel over the pumpkin filling, swirling some into the mixture for flavor.

Mix flour, sugar, and cold butter to create streusel. Sprinkle over the pie.

Bake for 45-50 minutes, until filling is set. Let cool at room temperature for 2 hours, then refrigerate for 2-4 hours to set completely.