Caramel-Cream Pumpkin Pie - caramels

Method

• In a small saucepan combine caramels and the 1/2 cup milk.
• Cook and stir over low heat until caramels are melted and mixture is smooth.
• Reserve 2 tablespoons of the caramel mixture for topping; spread remaining caramel mixture in unbaked pie shell.
• Set aside.
• In a medium mixing bowl beat cream cheese until fluffy.
• Add 1 egg, 1 tablespoon sugar and the vanilla.
• Beat until fluffy.
• Pour cream cheese mixture over caramel mixture in pie shell.
• Bake in a 375 oven for 10 minutes or until just set.
• Meanwhile in a mixing bowl, stir together pumpkin, remaining egg, 1/3 cup sugar, cinnamon, salt, ginger and cloves until smooth; stir in 3/4 cup milk.
• Carefully spoon the pumpkin mixture over the cream cheese layer.
• Cover edge of pie with foil.
• Bake for 20 minutes.
• Uncover edge of pie and bake about 20 minutes more or until a knife inserted near the center comes out clean.
• Cool on a wire rack.
• Just before serving, in a small mixing bowl beat whipping cream and the 2 tablespoons sugar until soft peaks form.
• Spoon dollops of whipped cream on top of pie and drizzle with reserved caramel mixture.