Whisk ground pistachios, icing sugar, eggs, egg yolk and orange zest until the mixture is light. Make a meringue with egg white and sugar.
Fold ground pistachio mixture with meringue and then fold in cake flour.
Spread onto a 60cm-by-40cm baking tray and bake in a preheated oven at 200°C for 8 minutes.
Mix egg yolk, sugar and small amount of cream in a bowl. Set .
Heat up pumpkin purée and remaining cream.
Temper egg yolk mixture with hot pumpkin mixture, then return to heat and cook until it reaches 85°C. Remove from heat, then add gelatine
Sieve pumpkin crémeux and fill 3-cm dome moulds. Freeze.
Warm up cream and milk to dissolve the sugar.
Add xanthan gum, alginate, California Raisins and bloomed gelatine, then blend mixture with a submersible blender.
Let it cool before folding in rum-soaked California Raisins and whipped cream.
Make a syrup with glucose, sugar and water. Add condensed milk and bloomed gelatine, and mix well. Pour mixture onto white chocolate and stir uniformly.
Pipe a layer of California Raisin and rum mousse into a mould and insert frozen pumpkin cremeux, followed by a piece of pistachio sponge. Freeze, then unmould cake and glaze.