Sour Cream Swirled Caramel Pumpkin Pie

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.

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.

Using a teaspoon, drop sour cream into filling. Gently run a knife through filling, to create a swirled pattern.

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.

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.