Caramel Pumpkin Pie

Directions

1. Lightly dust a work surface with flour and roll the pie dough into a 12-inch circle. Move it to a 9-inch pie plate, gently pressing it against the bottom and sides. Chill in the fridge for 10 minutes.
2. Take the crust from the fridge and trim the edges so there's a 1-inch overhang. Fold the overhang under itself so it sits flush with the rim, then crimp the edges decoratively. Pour 2/3 cup caramel into the crust, spreading it evenly. Place in the freezer for 20 minutes.
3. Position an oven rack in the center and put a large baking sheet on it. Preheat the oven to 375°F. In a big bowl, mix the pumpkin puree, heavy cream, and brown sugar until smooth. Beat in the eggs and vanilla. Stir in the pumpkin pie spice and a pinch of kosher salt.
4. Pour the pumpkin filling over the frozen caramel layer. Set the pie on the preheated baking sheet and bake until the crust is deep golden brown and only the very center of the filling wobbles slightly, about 1 hour to 1 hour 15 minutes. Turn off the oven and leave the door slightly ajar. Let the pie cool inside for 1 hour. Then remove it and cool completely on a rack, then refrigerate until well chilled, at least 4 hours.
5. Spread whipped cream over the center of the pie and drizzle with extra caramel before serving.