In a mixing bowl, combine the cornmeal, flour, granulated sugar, and salt. Cut in the softened butter until the mixture resembles coarse crumbs. Press this mixture into a 9-inch pie dish and chill for at least 30 minutes.

In a saucepan, melt the granulated sugar over medium heat, stirring until it turns a deep amber color, about 10-12 minutes. Pour over the chilled crust and let cool for 15 minutes.

Heat the heavy cream in a saucepan until steaming. Remove from heat and stir in the white chocolate until smooth. Mix in pumpkin puree to create the ganache.

Whisk together pumpkin ganache, brown sugar, eggs, and salt until fully combined. Pour evenly over the cooled caramel layer.

Preheat your oven to 350°F (175°C). Bake the pie for 45-55 minutes until the edges are firm and the center is slightly jiggly. Let cool at room temperature for about 30 minutes.

After cooling, cover the pie with foil and refrigerate for at least 4 hours to meld the layers.