In a saucepan, add the sugar, maple syrup and water. Bring the heat on medium/high.
Let the caramel form by itself. Stir when it starts to brown.
Then, remove from the heat a few seconds and pour the liquid cream in (watch out for splashing).
Place back on the heat and stir. When everything is smooth, add the pumpkin puree and agar powder. Let on the heat for 3-5 minutes, stirring constantly.
When done, pour the pumpkin filling onto the shortbread (in the mold). Make an even layer. Sprinkle some salt flower on top.
Let cool down completely before making the chocolate topping.