Instructions

1. Preheat oven to 350°F. Combine sugar, corn syrup, and ½ cup water in a large skillet over medium heat; cook, stirring occasionally, until mixture is caramel colored. Remove from heat, and stir in butter until melted.
2. Add cream and salt, stirring until smooth. Reserve 1 cup caramel in a medium bowl.
3. In a large bowl, stir together remaining caramel, pumpkin, eggs, vanilla, pumpkin pie spice, and cinnamon until smooth.
4. Unroll pie crust on a lightly floured surface; roll into a 12-inch circle. Fit piecrust into a 9-inch pie plate; turn edges under, crimping if desired.
5. Pour pumpkin mixture into pie crust; bake 50 to 60 minutes or until center is set. Cool completely; loosely cover and chill up to 2 days.
6. Add salted nuts to reserved caramel, stirring to combine; spoon mixture over pie before serving.