Prepare your pie crust by combining cold, cubed butter with flour and salt until crumbly. Roll it out, fit it into a pie dish, and prick the bottom with a fork. Preheat oven to 400°F (200°C) and blind bake the crust for 15 minutes until golden.

In a saucepan over medium heat, melt sugar until it turns amber, stirring gently. Remove from heat, add heavy cream, and stir until smooth. Let the caramel cool slightly before pouring it into the pie crust.

In a large mixing bowl, whisk together the pumpkin puree, heavy cream, brown sugar, eggs, vanilla extract, pumpkin pie spice, and kosher salt until smooth. This mixture forms the creamy base of your pie.

Pour the pumpkin mixture over the caramel layer in the pie crust and spread evenly. Bake in the preheated oven at 350°F (175°C) for 55-65 minutes, checking for doneness.

Allow the pie to cool at room temperature for at least 2 hours before serving. Top slices with whipped cream and drizzle with extra caramel.