Salted Caramel Pumpkin Pie with Walnut Topping

This is an adaptation/combination of a couple recipes, with the bulk of it from Baking Bites. It's a little gooey-er than a normal pumpkin pie, but it is delicious!

Salted Caramel Pumpkin Pie
dough for 9-inch pie crust, recipe below
3 large eggs, room temperature
1 1/2 cups pumpkin puree (1 15-oz. can)
1 cup brown sugar
1 tsp ground cinnamon
1/2 tsp ground allspice1/4 tsp ground cloves
1/8 tsp freshly ground nutmeg
1/2 tsp salt
1/2 tsp vanilla extract
8-oz salted caramel sauce*
1/4 cup milk

Walnut topping:

2 tablespoons all-purpose flour
1/4 cup packed brown sugar1 teaspoon ground cinnamon
2 tablespoons butter, chilled
1/2 cup chopped walnuts

Preheat oven to 425F.
Roll out pie dough until it is slightly larger than a 9-inch pie plate. Transfer crust to plate and gently press into place. Trim excess dough off of the edges and crimp crust, if desired. Set aside.
In a large bowl, whisk eggs until smooth. Whisk in pumpkin puree and all remaining ingredients until mixture is very smooth. Pour into prepared pie crust.

While the pie is baking, prepare the streusel topping: In a small bowl,

combine the flour, brown sugar, and 1 teaspoon cinnamon. Blend in the cold butter with a fork or pastry blender until the mixture is crumbly. Mix in the chopped nuts.

Bake for 15 minutes at 425F, then sprinkle with walnut topping. Lower oven temperature to 350F and bake for an additional 35-40 minutes, until pie is set and a sharp knife inserted into the center comes out clean.
Cool completely before serving.

Pie can be refrigerated or served at room temperature.
Garnish with whipped cream and additional caramel sauce.

Serves 8-10.

Note: If you cannot find salted caramel sauce, use regular caramel sauce (homemade or store bought) and add in a very generous pinch of salt

Single Crust All-Butter Pie Dough
1 1/2 cups all purpose flour
2 tsp sugar
1/4 tsp salt
1/4 tsp ground cinnamon
1/2 cup butter, chilled and cut into chunks
6-8 tbsp cold water

Whisk together flour, salt and sugar in a large bowl. Rub in butte

r with your fingertips until mixture is very coarse, but no pieces bigger than a large pea remain. Using a fork, gradually stir in cold water until dough almost comes together into a ball (you might not need to use all the water, so add it in as you go). This process may be done in the food processor, as well.Gather the dough together, press into a disc and wrap in plastic wrap. Chill in the refrigerator for at least 30-60 minutes before using.