For the pie: Preheat the oven to 330 degrees F.
Put the heavy cream, pumpkin puree, maple syrup, brown sugar, milk, salt, cinnamon, nutmeg, orange zest, egg and egg yolk in a bowl and whisk together until evenly mixed. Lastly, mix with an emersion blender to ensure consistency.
Pour the mixture into the pie crust and bake. Rotate after 20 minutes and cook an additional 5 minutes. When the pie is baked it should just lightly jiggle in the center, but should be set. It should NOT crack. Pull out of the oven and allow to cool to room temperature.
For the meringue: Place the egg whites into a stand mixer with a whisk attachment.
Cook the sugar and 1/2 cup water to make a syrup to a soft peak or to 250 degrees F. When the sugar reads 230 degrees F, start whipping your egg whites.
When your egg whites are almost at full peaks, add the sugar syrup, from the side of the mixing bowl slowly, until incorporated. Whisk on high speed until the meringue gets fluffy and cools to room temperature, about 10 minutes. Add the orange flower water and whip another 30 seconds.
To assemble: Attach a "saint honore" tip to a piping bag, or cut the tip of a plastic pastry bag at a 30-degree angle to create the same effect. Fill with the meringue and pipe the "leaf" peaks on top of the pie, and then torch until the meringue is toasty brown.
Recipe courtesy of Yigit Pura