Make the Graham Cracker Crust

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch pie dish.
2. Combine Dry Ingredients: In a mixing bowl, combine the graham cracker crumbs, brown sugar, cinnamon, and salt.
3. Add Butter: Pour in the melted butter and stir until the crumbs are evenly coated.
4. Form the Crust: Press the crumb mixture firmly into the bottom and up the sides of the pie dish. Use the back of a spoon to press it down tightly.
5. Bake the Crust: Bake for 10 minutes, or until the crust is golden and set. Let it cool completely while you prepare the layers.

Make the Caramel Layer

1. Melt the Ingredients: In a saucepan over medium heat, combine the brown sugar, heavy cream, butter, and a pinch of salt. Stir constantly until the sugar dissolves and the butter melts.
2. Simmer: Bring the mixture to a simmer and let it cook for 5 minutes, stirring occasionally, until the caramel thickens slightly.
3. Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract. Let the caramel cool for about 10 minutes.
4. Layer the Caramel: Once cooled, pour the caramel evenly over the cooled graham cracker crust. Place the pie in the refrigerator to chill for about 30 minutes, until the caramel layer sets.

Make the Pumpkin Filling

1. Mix the Filling: In a large bowl, whisk together the pumpkin puree, heavy cream, granulated sugar, eggs, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract. Mix until smooth and well combined.
2. Pour Over Caramel: Once the caramel layer has set, pour the pumpkin mixture over the caramel, spreading it evenly with a spatula.
3. Bake the Pie: Bake the pie in the preheated oven for 45-50 minutes, or until the center is set and a knife inserted into the filling comes out clean. The edges should be slightly puffed and golden.
4. Cool and Chill: Allow the pie to cool at room temperature for 15 minutes, then transfer it to the fridge to chill for at least 1 hour, or until fully chilled.