准备

Candy the pumpkin seeds

• 将架子放在烤箱的底部三分之一中，然后将烤箱加热至350°F。用羊皮纸对小烘焙纸衬上，并用烹饪喷雾轻轻涂上涂层。
• Combine the corn syrup, sugar, and salt in a small bowl. Add the pumpkin seeds, stir, and spread in a single layer on the prepared sheet. Bake, stirring halfway through, until golden-brown, about 7 minutes. Cool on a rack until crisp, about 5 minutes, and then break into small clusters. (The seeds can be prepared up to 24 hours ahead; keep in an airtight container at room temperature.)

做面包皮

• Pulse the flour, cornmeal, sugar, and salt in a food processor until combined. Add the butter and pulse until the mixture looks like coarse meal.
• 将鸡蛋，蛋黄和1汤匙混合。一个小碗中的冰水。将鸡蛋混合物添加到处理器中，然后脉冲，直到混合物完全融合在一起，加入更多的水，1茶匙。根据需要，最多可达2汤匙。将面团倒在一块保鲜膜上，并使用包裹物帮助将面团收集到磁盘中。包裹并冷藏30分钟。
• 在带有面粉卷销的面粉工作表面上，将面团滚动成13英寸的圆圈。
• 小心地将面团转移到9英寸的弹簧锅中，将其轻轻按到锅的底部和底部，而无需拉伸。撕开面团的任何高面积，以使高度在锅的边缘下方约1/2英寸处；边缘应该看上去破烂。覆盖并冷藏至少30分钟，最多24小时。
• 将架子放在烤箱的底部三分之一中，然后将烤箱加热至350°F。
• 用叉子以1英寸的间隔将外壳的底部刺穿，将其与铝箔对齐，然后用干豆子将其填充到顶部，将其轻轻按在侧面。烘烤，直到边缘牢固，大约15分钟。
• Carefully remove the foil and beans. Return the crust to the oven and bake, rotating the pan once and popping any bubbles with a toothpick, just until the bottom is firm, about 10 minutes. Cool on a wire rack for at least 15 minutes. Leave the oven on.

制作焦糖

• In a 2-quart saucepan, cook the brown sugar, butter, and salt over medium heat, stirring until the sugar melts and begins to darken around the edges, about 5 minutes. Slowly whisk in the cream (some sugar will seize) and simmer, whisking occasionally, until smooth and thick enough that the whisk leaves the bottom of the pan visible, 7 to 9 minutes. Whisk in the bourbon and simmer, whisking occasionally, until the whisk leaves the bottom of the pan visible again, 1 to 2 minutes. Transfer to a heatproof measuring cup. Pour 1/3 cup of the caramel over the bottom of the cooled crust and spread it evenly with a small offset spatula. Refrigerate for at least 15 minutes to set the caramel. (Leave the remaining caramel at room temperature.)

做馅料并烘烤

• In a stand mixer fitted with the paddle attachment (or in a large bowl using a hand mixer), beat the cream cheese and brown sugar on medium speed until light and fluffy, about 1-1/2 minutes. Add the egg and then the egg yolk, beating until well combined. Add the pumpkin, cinnamon, ginger, nutmeg, and salt and mix until thoroughly combined. Reduce the speed to low and mix in the half-and-half. Slowly pour the filling into the crust. Bake until the filling has puffed slightly and its surface no longer appears wet, 35 to 40 minutes. (It’s OK if cracks form; they will be covered later.) Cool on a rack until the filling is completely cooled and firm, about 1 hour.

完成，放松并食用

• 如果剩余的焦糖不再可倒，请在20秒的爆发中将其温暖，在爆裂之间搅拌，直到倒入约80秒钟。（或者，在非常低的热量上轻轻地将其重新加热。）淋上剩余的焦糖，然后将其均匀地铺开。将南瓜种子排列在蛋的边缘周围，用保鲜膜覆盖锅，然后冷藏至少4小时，最多24小时。
• 要食用，请在蛋t的边缘绕着一把薄刀，然后卸下锅的侧面。转移到服务板上并冷藏。