Caramel Cream Pumpkin Pie

20 Caramels -- 6 oz
1/2 cup Evaporated skim milk
9 inch pie shell -- unbaked
4 ounces cream cheese, softened
1 Egg
1 tablespoon Sugar
1/2 teaspoon Vanilla
1 cup Pumpkin -- canned
1 Egg
1/3 cup Sugar
1/2 teaspoon Cinnamon
1/4 teaspoon Salt
1/4 teaspoon Ground ginger
1/2 teaspoon Ground cloves
3/4 cup Evaporated skim milk
1 cup whipping cream
2 tablespoons Sugar

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 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. Makes 8 servings.

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