Press the sweet pastry dough evenly into a 23-cm (9-inch) pie plate. Press firmly onto the bottom and edges of the plate. With a fork, prick the bottom of the pastry. Refrigerate for 30 minutes.
With the rack in the middle position, preheat the oven to 200 °C (400 °F).
Bake for about 15 minutes or until the crust is golden brown. Let cool.
Reduce the oven’s temperature to 180 °C (350 °F).
In a saucepan, bring the water and 125 ml (½ cup) of the sugar to a boil. Cook until the mixture turns an amber color. Remove from the heat. Gradually add the cream and stir to combine. Beware of splashes. Let cool.
In a bowl, combine the eggs and the remaining sugar with a whisk. Stir in the pumpkin purée, cinnamon, and cooled caramel. Pour into the crust. Bake for about 35 minutes or until the edges of the filling is set and the centre of the pie is still slightly wobbly. Let cool and refrigerate until completely chilled. Serve with a dash of cream fraiche (cultured cream).
You can use canned pumpkin puree, its smooth texture is perfect for this pie. But choose the plain unseasoned purée.