Start by making the ganache: place the white chocolate and butter in a microwave-safe dish and gently melt in the microwave in 20-second bursts, stirring in between, until the chocolate is melted fully.

Transfer the chocolate mixture in a container tall enough to fit a hand blender and warm the honey in the microwave for 10 seconds, then add to the chocolate and mix well with your hand blender.

Stream in the cream slowly, then add the pumpkin, salt and spices and blend for a minute or two until everything is combined well. Now place this in the fridge for at least 4 hours, ideally overnight.

The following day, crush the packet of Graham Crackers and melt the butter, then combine together and place in a pie dish, making sure it is evenly distributed.

Transfer the pumpkin ganache on top of the pie shell and smooth properly. Place in the fridge and prepare your cream topping.

Whip the cream and vanilla essence until it's soft, and place on the pie according to your taste just before you are ready to serve.