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Preheat the oven to 425 and blind-bake one 9-inch pie crust for 10-12 minutes, until the crust is no longer shiny and raw in the center.
Reduce the oven temperature to 350.
Whisk the pumpkin puree, eggs, cream, sugar, maple syrup, vanilla, cinnamon, cloves, ginger, allspice, salt and nutmeg together in a large bowl until the filling is smooth and lump-free.
Pour the pumpkin filling into the crust and bake for about 1 hour until the pie is just set and barely jiggly. Cover the edges of the crust with foil if it starts to brown too much before the filling is set.
Transfer the pie to a wire rack and sprinkle the pretzels evenly over the pie. Allow the pie to cool while you make the caramel.
Heat the sugar, butter, corn syrup and 1/4 cup cream in a high-sided saucepan over medium heat, stirring until the butter melts and the sugar dissolves completely.
Clip a candy/oil thermometer to the pot and continue to heat the caramel until the thermometer reaches 240. Remove the pot from the heat and stir in the remaining 1/4 cup heavy cream and salt.
Return the pot to the heat and re-heat the caramel until the thermometer reaches 245.
Pour the caramel evenly over the pie until it covers the pretzels.
Chill the pie for at least an hour to set the caramel. The pie can be brought to room temperature before serving.