Pecan Pumpkin Butter Pie with Cinnamon-Caramel Sauce

INGREDIENTS

• 2 rolled-out rounds of pie dough, each about 12 inches in diameter and 3/16 inch thick, chilled (see related recipe at left)
• 4 eggs
• 2 cups (about 1 1/3 jars) Muirhead pecan pumpkin butter
• 2 cups evaporated milk
• 1 egg plus 1 tsp. water, lightly beaten
• 3/4 cup sugar
• 2 Tbs. water
• 3/4 cup heavy cream
• 1/2 tsp. vanilla extract
• 1 tsp. ground cinnamon