Pumpkin pie with pumpkin seed brittle

Ingredients:

• 1 sheet chilled pie dough (half a 0.5 kg package)
• 3/4 cup light cream
• 2/3 cup + 0.5 cup sugar
• 2 large eggs
• 1.5 tsp pumpkin pie spice
• 1 can (425 g) canned pumpkin puree
• 1 teaspoon of water
• 0.5 cups roasted unsalted pumpkin seeds (peeled)
• A pinch of coarse salt
• 3/4 cup chilled heavy cream

Preparation:

1. Preheat oven to 350°F (175°C). Transfer the dough to a 9-inch (22-cm) pie pan and crimp the edges. Prick the bottom of the pan with a fork and line with foil, topping it with pie weights or dried beans. Bake until golden brown around the edges, about 20 minutes. Remove the foil and weights and bake until the bottom is dry, 10-15 minutes. Transfer to a wire rack and cool completely.
2. Meanwhile, prepare the filling. In a medium bowl, combine the light cream with 2/3 cup sugar, eggs, and pie spice. Stir in the pumpkin puree. Pour the filling into the crust.
3. Bake the pie until the center is firm and just slightly jiggly, about 1 hour. Transfer the pie to a wire rack to cool completely.

4. Meanwhile, prepare the topping:

   
   Line a baking sheet with foil and spray with cooking spray. In a small saucepan, heat the remaining 1/2 cup sugar and water over medium heat, swirling the pan several times, until the mixture turns light brown, about 5 minutes. Brush any sugar crystals off the sides of the pan with a damp pastry brush. Stir in the pumpkin seeds (the mixture will be thick and sticky). Add salt and cook, stirring, until the mixture darkens, 1-2 minutes. Transfer to the prepared baking sheet and smooth out any lumps. Let the candied brittle set completely.
   
5. In a medium bowl, beat the heavy cream with a mixer on medium speed until medium peaks form, 2-4 minutes. Top the pie with whipped cream; break up the candied nuts and sprinkle them on top of the whipped cream.