1 1/3 cups/300g heavy cream
9 ounces/260g pumpkin puree
4 1/2 ounces/130g maple syrup
3 1/2 ounces/60g brown sugar
2 ounces/50g milk
1/2 teaspoon salt
Pinch ground cinnamon
1/8 teaspoon ground nutmeg
Zest of 1 orange
1 egg yolk
1 par-baked 9-inch pie crust (should be very light golden brown)
3 egg whites, at room temperature
2 cups/180g sugar
1 ounce/15g orange flower water
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