Sour Cream Swirled Caramel Pumpkin Pie

• FOR THE PIE:
• 1 cup Heavy Whipping Cream
• 1/2 cups Purchased Caramel Sauce
• 1-1/2 cup Pumpkin Puree Or 15 Oz Can Pumpkin
• 1/4 cups Packed Dark Brown Sugar
• 1-1/2 teaspoon Ground Cinnamon
• 3/4 teaspoons Ground Ginger
• 1/4 teaspoons Ground Cloves
• 1/4 teaspoons Ground Nutmeg
• 1/2 teaspoons Salt
• 2 whole Eggs
• 3 Tablespoons Sour Cream, Whipped And Room Temperature
• 1 whole Favorite Pie Crust, Pre-baked
• FOR THE TOPPING:
• 3/4 cups Heavy Whipping Cream
• 1/4 cups Sour Cream
• 1 Tablespoon Sugar
• 1/4 cups Purchased Caramel Sauce

1. On stove-top set at medium-low in a small saucepan, warm cream and caramel sauce. Stir constantly for 1-2 minutes until sauce is well mixed and smooth. Remove from heat and set aside to cool some.
2. In large mixing bowl, combine pumpkin, brown sugar, cinnamon, ginger, cloves, nutmeg and salt. Mix in eggs, then add the cooled caramel sauce. Pour filling into the pre-baked pie crust.
3. Using a teaspoon, drop sour cream into filling. Gently run a knife through filling, to create a swirled pattern.
4. Protect edges of crust from burning by covering with foil. Bake for 45-50 minutes at 375 degrees F. Edges of pie filling will be set but center will remain slightly jiggly. Remove from oven to wire rack, cool at room temperature for 1 hour then refrigerate. Serve pie at room temperature.
5. Prepare topping by beating heavy whipping cream, sour cream and sugar until soft peaks form. When serving pie, top each piece with dollop of topping and drizzle with caramel sauce.

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Taken from tastykitchen.com/recipes/desserts/sour-cream-swirled-caramel-pumpkin-pie/ (may not work)