Crust:
1 cup flour
1/2 cup cake flour
2 T crushed gingersnaps
1/2 cup shortening
1 egg
1 T white vinegar
Filling:
6 oz Kraft caramels
1/2 cup half and half
4 oz cream cheese, softened
1 lg egg
1 t sugar
1 tsp vanilla extract
15 oz canned pumpkin
2 lg eggs
3/4 cup sugar
3 tsp pumpkin pie spice
1/4 tsp salt
1 cup half and half

For the crust, combine the flour and cookie crumbs.  Cut in the shortening with a pastry blender.  Beat the egg slightly, add the cold water and vinegar.  Slowly pour over the flour mixture and mix with a fork till it forms a ball.  Flatten and roll out.  Place in a 9.5 inch pie plate.  Flute the edges.  For the filling, in a small pan, combine the caramels and half and half.  Cook over low heat till smooth.  Spread on the bottom of the unbaked pie shell.  In a medium bowl, beat the cream cheese, then add the egg, sugar and vanilla.  Beat till fluffy.  Pour over the caramel mixture.  Bake at 375 degrees for 15 minutes or till set.  Meanwhile, mix together the pumpkin, eggs, 3/4 cup sugar, spices and salt.  Stir in the 1 cup of half and half.  Spoon over the set caramel and cream.  Bake 40 minutes more or till the center is set.  Garnish with whipped cream.