On a lightly floured surface, roll out the pie dough into a 12-inch circle. Carefully drape the dough over the rolling pin and transfer to a 9-inch pie pan that is 1-1/2 inches deep. Gently fit the dough into the pan. Trim the dough to 1/2-inch over the pie pan and pinch the edges using your fingers to crimp the rim. You can also use a fork to seal the edges. Place the crust in the freezer for 20 to 30 minutes while you preheat the oven to 375 degrees F.
Line the pie dough with parchment paper or aluminum foil, then fill with pie weights, dried beans or dry rice. Bake for 20 minutes. Remove from the oven and let cool for 5 minutes. Remove the weights and parchment paper or foil.
To make the pumpkin pie filling, in a large bowl whisk together the pumpkin, brown sugar, eggs, salt, cinnamon, ginger, nutmeg, cloves, and vanilla extract.
Add in the heavy cream and salted caramel sauce. Whisk until smooth.
Pour the pumpkin filling into the partially baked pie crust. Bake for 45 to 55 minutes or until the center is almost set, but still a little jiggly. Don't over bake.
When the pie is done baking, turn off the oven and let the pie cool in the oven with the oven door slightly open. This will prevent cracking. Remove from oven when the pie is cooled to room temperature.
Cut the pie into slices and serve with whipped cream or ice cream, if desired.