Salted Caramel Pumpkin Pie

While most find the turkey to be the main attraction 

you may find this Salted Caramel Pumpkin Pie a definite showstopper coming in second to the main attraction. . 

Salted  Caramel Pumpkin Pie

Cooking tip: The caramel sauce should be a little warmed up to be pourable but not too runny when added to the filling.

Ingredients: 

1 pie crust, homemade or store-bought

Pumpkin Pie Filling:

• 1-15 ounces of pumpkin puree not pumpkin pie filling
• 3/4 cup packed dark brown sugar 
• 3 large eggs, room temperature
• 1/4 teaspoon salt 
• 1 1/4 teaspoons ground cinnamon or 1 teaspoon Saigon cinnamon 
• 2-1/2 teaspoons pumpkin pie spice mix
• 1 teaspoon pure vanilla extract 
• 1- 1/4 cups heavy cream 
• 1/3 cup salted caramel sauce (use a prepared ice cream topping)

Directions: 

• Roll out the pie dough into a 12-inch circle on a lightly floured surface. Carefully drape the dough over the rolling pin and transfer to a 9-inch pie pan that is 1-½ inches deep. Gently fit the dough into the pan. Trim the dough to 1/2-inch over the pie pan and pinch the edges using your fingers to crimp the rim. You can also use a fork to seal the edges. Line the pie dough with 2 sheets of aluminum foil for a blind bake. Place the crust in the freezer while making the filling.
  
  
  
• To make the pumpkin pie filling, combine the pumpkin puree, brown sugar, eggs, salt, cinnamon, pumpkin pie spice, and vanilla extract in a large bowl and mix well on low speed.
• Add in the heavy cream and salted caramel sauce. Whisk until smooth.
• Blind bake crust for 10 minutes at 375. Remove foil and cook 2 minutes longer.
• Pour the pumpkin filling into the partially baked pie crust. Bake for 45 to 55 minutes or until the center is almost set but still slightly jiggly. Don’t overbake.
• Cut the pie into slices and serve with whipped cream or ice cream. The piece de resistance is adding a little drizzle of caramel sauce with a sprinkle of toasted pecans over whipped cream or ice cream.
• Refrigerate any leftover pie.