Roll out your pie dough on a lightly floured surface to about 1/8-inch thick. Fit into a 9-inch pie dish, trimming excess. Prick bottom with a fork, then chill in the refrigerator for about 30 minutes.

In a large bowl, combine the pumpkin puree, heavy cream, brown sugar, eggs, vanilla extract, pumpkin pie spice, and a pinch of kosher salt. Whisk until smooth, about 2-3 minutes.

Pour about 1/3 cup of caramel sauce into the bottom of the crust, spreading it evenly. Gently pour the pumpkin filling over the caramel layer.

Preheat oven to 350°F (175°C). Bake for approximately 60 minutes until set around the edges but slightly jiggly in the center.

Allow the pie to cool at room temperature for at least 2 hours before serving topped with whipped cream and caramel.