Preheat oven to 425 degrees and place the pie dish onto a cookie sheet.

Using a large bowl, whisk together the eggs until whisked. Whisk in the pumpkin, evaporated milk, sweetened condensed milk, salt, and spices until combined.

Pour pie mixture into the pie crust. Bake for 15 minutes, then turn the oven down to 350F and bake for another 50-60 minutes, or until set around the edges and a knife inserted near the center comes out clean.

Allow to cool to room temperature. Chill in fridge for at least one hour.

Using a small pot, bring the creamer to a boil. Pour over the chocolate chips in a medium bowl. Allow to sit for 1 minute before whisking until smooth.

Scoop ¼ C of the ganache into a piping bag. Scoop ¼ of the salted caramel sauce into the second piping bag. Pour remaining ganache onto the top of the pumpkin pie.

Sprinkle the chopped pecans, mini chocolate chips, and caramel bites onto the pie. Cut the tips off the piping bag and drizzle the ganache and caramel sauce all over the pie.

Cut and enjoy!