Preheat oven to 350 degrees
Drizzle the 2 Tbsp. of Jimmy’s Caramel Dip over the pie crust.
Beat cream cheese and sugar until smooth
Add pumpkin puree and dry spices, beat until well blended
Beat in eggs, heavy cream and vanilla just until blended
Pour filling into the pie shell
Coat the pecans in Jimmy’s Caramel Dip and set aside
Bake pie for 20 minutes and spread caramel coated pecans on top of pie, evenly
Bake for another 30-35 minutes (it will be a little jiggly in the middle but set at edge).
Cool pie to room temperature and add remaining caramel.
Refrigerate for 2-3 hours before serving.
Serving Size 8
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.