Pastry for 1 crust
1 (14 oz.) pkg. Kraft caramels
1 (12 oz.) can evaporated milk
1 c. chopped pecans
1 (16 oz.) can pumpkin
3/4 c. sugar
2 eggs, beaten
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. ginger
1/2 tsp. cloves
2 tbsp. milk

Preheat oven to 425 degrees. On lightly floured surface, roll out pastry and place in pie plate. Bake 5 minutes. Melt caramels with 1/4 cup evaporated milk over low heat, stirring until smooth. Add nuts. Spread 1 cup caramel mixture on bottom of crust; set remaining caramel mixture aside. Mix pumpkin, remaining evaporated milk, sugar, eggs, salt, cinnamon, ginger and cloves until well blended; pour over caramel mixture in crust. Bake 15 minutes. Reduce heat to 350 degrees, continue baking 40-45 minutes. Cool. Stir reserved caramel mixture and milk over low heat until heated. Spread 1/4 cup over top of pie.