Pumpkin Caramel Pie

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1/2 tsp salt

For the Caramel Topping:

1/2 cup granulated sugar

3 tbsp unsalted butter (cubed)

1/4 cup heavy cream

Pinch of salt

Instructions:

For the Crust:

Preheat oven to 350°F (175°C).

In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the texture resembles wet sand.

Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.

Bake for 8-10 minutes. Let cool while preparing the filling.
For the Pumpkin Filling:

In a large bowl, whisk together pumpkin puree, brown sugar, eggs, heavy cream, milk, cinnamon, ginger, nutmeg, cloves, and salt until smooth.

Pour the filling into the cooled crust.

Bake at 350°F (175°C) for 45-50 minutes, or until the center is set but still slightly jiggly.

Remove from the oven and let cool to room temperature. Then chill in the refrigerator for at least 2 hours.

For the Caramel Topping:

In a saucepan over medium heat, melt the sugar while stirring constantly.

Once melted, add butter and stir until fully combined.

Slowly add the heavy cream while stirring (be cautious as it may bubble up).

Stir in a pinch of salt and cook for 2-3 minutes until the mixture thickens.

Let cool slightly before drizzling over the chilled pie.

Enjoy this rich and creamy Pumpkin Caramel Pie with every delicious bite!