Caramel Pumpkin Pie | Pie Eyed Love

Ingredients

• 1 recipe 9 inch pie crust
• 1 cup granulated sugar
• 3/4 cup half and half
• 2 tablespoons unsalted butter
• 1 cup pumpkin puree
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon nutmeg
• pinch allspice, salt
• 1 1/2 teaspoons pure vanilla extract
• 2 large eggs
• Make pie crust and refrigerate for at least an hour. This can also be done 1-3 days ahead of time.
• Optional: Partially bake crust. Sometimes I just don't want to spend the extra time, but if you want to really get your crust crispy you should partially bake the crust.
• If you pre baked the crust, make your filling while the crust cools. If you did not pre bake your crust, keep the plated pie pan in the refrigerator while you make your filling.
• While the caramel cools, make the rest of the filling. In a large bowl, whisk together the pumpkin, remaining 1/2 cup sugar, spices, vanilla and eggs until smooth.
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