Place 100 g digestive biscuits in a zip-top bag. Use a rolling pin to crush them until they become fine crumbs with no large chunks.

Transfer the crumbs to a bowl. Add 50 g melted unsalted butter and mix until the crumbs are evenly coated and resemble wet sand.

Pour the mixture into a 6-inch mold. Press it down firmly and evenly with the back of a spoon or the bottom of a measuring cup to create a compact, even crust. Refrigerate or freeze for 10 minutes to set.

Slice the pumpkin into thin pieces and steam until completely cooked and tender. Mash or blend into a smooth puree. Measure out 450 g of pumpkin puree.

In a large bowl, combine the pumpkin puree with 20 g granulated sugar, 10 g cornstarch, 60 g heavy cream, and 1 large egg. Stir with a whisk or spatula until the mixture is completely smooth and free of lumps.

Preheat your oven to 160°C.

Remove the chilled crust from the refrigerator or freezer. Pour the pumpkin filling over the crust and spread it evenly with a spatula. Gently tap the mold on the counter a few times to release any trapped air bubbles.

Place the mold in the preheated oven and bake for 40 minutes, until the filling is set and no longer jiggles in the center when gently shaken.

Remove from the oven and let the pumpkin bars cool completely to room temperature.

In a mixing bowl, combine 100 g heavy cream and 8 g granulated sugar. Whip until distinct peaks form and the cream is thick and fluffy.

Once the pumpkin bars have cooled completely, transfer the whipped cream to a piping bag and pipe it onto the surface as desired.

Garnish with dried osmanthus or a sprinkle of lime zest.

Slice and serve.