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Caramel-Cream Pumpkin Pie

6 ounces soft caramel candies, melted
1/2 cup NESTLÉ® CARNATION® Evaporated Milk
4 ounces cream cheese, softened
1 large egg
1 tablespoon granulated sugar
1/2 teaspoon vanilla extract
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/2 teaspoon ground cloves
3/4 cup NESTLÉ® CARNATION® Evaporated Milk
Aluminum foil
1 cup heavy cream, whipped
2 tablespoons granulated sugar
1 (9-inch) pie shell, unbaked

1. In a small saucepan, combine caramel candies and evaporated milk. Cook over low heat until smooth. Reserve 2 tablespoons of the mixture for topping and spread the remaining on the bottom of unbaked pie shell.
2. In a medium mixing bowl, beat cream cheese. Add 1 egg, 1 tablespoon sugar, and vanilla. Beat until fluffy. Pour over the caramel mixture in the pie shell. Bake in a 375 degree oven for 10 minutes, or until set.
3. Meanwhile, in a medium bowl mix together canned pumpkin, 1 egg, 1/3 cup sugar, cinnamon, salt, ginger, and ground cloves. Stir in evaporated milk; spoon over the pie. Cover the edges with aluminum foil and bake for 20 minutes. Uncover, bake 20 minutes more, or until the center is set. Serve with cream whipped with 2 tablespoons sugar.

Makes 8 servings.

Recipe is the property of Nestlé® and Meals.com, used with permission.