Preheat oven to 325°F. Prepare 9 in. pie pan with vegetable pan spray.

In medium bowl, combine pumpkin puree, eggs, half and half, sugar, cinnamon, pumpkin pie spice, vanilla and salt; whisk together until smooth. Pour pumpkin mixture into prepared pie pan. Bake 70-80 minutes, or until pie is fully set and slightly browned on top. Allow to cool fully before serving.

For caramel topping, combine sugar, water and salt in medium saucepan over medium high heat. Stir sugar and salt until fully saturated with water. Without stirring, allow sugar mixture to cook at medium high heat for 6-8 minutes, or until mixture has a deep amber color. Remove from heat and add heavy cream and butter. Be careful, mixture will steam and bubble up. If caramel seizes, return to heat and continue stirring until smooth. Serve warm, drizzled over pie slices. If caramel cools and solidifies, reheat in microwave in microwave safe container on HIGH for 30 second intervals, stirring in between each.