1/2 cup all-purpose flour
1/4 cup white sugar
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 egg
1/2 cup cream cheese, softened
1/3 cup white sugar
1/4 cup white sugar
1 egg
1/2 teaspoon salt
1 teaspoon vanilla extract
1 (9 inch) unbaked deep dish pie crust
Preheat oven to 400 degrees F (200 degrees C.) Grease a 10 inch glass or ceramic dish.
In a glass or metal bowl, stir together flour, 1/4 cup sugar, and salt. Stir in the cinnamon and egg. Fold in the pumpkin. Pour evenly into prepared dish, extending one inch past rim of pan.
Bake in preheated oven for 40 to 45 minutes or until knife inserted in center comes out clean.
To make the mashed cream of pumpkin: In a heavy saucepan, mix together cream cheese and 1/3 cup sugar until smooth. Remove from heat and stir in eggs, one at a time. Cook until all ingredients are thoroughly combined. Remove from heat and stir in vanilla extract. Continue to cook, stirring constantly, until all ingredients are still slightly warm. Spoon mixture into pie crust.
To make the caramel topping: Blend heavily cream cheese, 1/3 of the milk, and 1/2 of the sugar in a medium bowl. Spoon into pastry shell. Top with 1/3 of the caramel topping.