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1 pie dough
2/3 c. caramel, plus more for serving
1 (15-oz.) can pumpkin puree - 1 c. heavy cream
1 c. packed brown sugar
2 large eggs
2 tsp. pure vanilla extract
1 tbsp. pumpkin pie spice
Pinch kosher salt
Whipped cream
On a lightly floured surface, roll pie dough out to a 12” circle. Transfer to a 9” pie plate and gently press dough into sides of pan. Refrigerate 10 minutes.
Remove pie from fridge, and trim edges to a 1” overhang. Tuck edges underneath to be flush with edge of pie plate, then crimp edges. Pour caramel into bottom of pie crust and smooth into an even layer. Freeze for 20 minutes.