1. Preheat your oven to 350°F
2. In a food processor, pulse the pretzels until they turn into fine crumbs. Transfer the pretzel crumbs to a mixing bowl and add the granulated sugar and melted butter. Stir until the mixture is well combined.
3. Press the pretzel mixture firmly into the bottom of a 9-inch pie dish to form the crust. Bake the crust in the preheated oven for about 10-12 minutes, then remove it and let it cool.
4. In a large mixing bowl, combine the pumpkin puree, granulated sugar, ground cinnamon, ground nutmeg, ground ginger, and salt. Mix until well blended.
5. Beat in the eggs and then add the heavy cream. Mix until the filling is smooth and creamy.
6. Pour the pumpkin filling into the cooled pretzel crust.
7. Bake the pie in the preheated oven for 60-70 minutes or until the center is set, start checking at 50 minutes. Let the pie cool completely on a wire rack.
8. While the pie is cooling, make the salted caramel sauce. In a saucepan over medium heat, combine the sugar and water. Cook, swirling the pan constantly, until the mixture turns amber in color, about 10 minutes.
9. Remove the saucepan from heat and CAREFULLY add the heavy cream, butter, and sea salt. Be cautious as it may bubble up. Stir until smooth.
10. Once the pie has cooled, drizzle the salted caramel sauce over the top. Sprinkle extra sea salt for garnish.
11. Chill the pie in the refrigerator for a few hours or until set. Keep in refrigerator until it is time to serve- if it sits out the caramel will be very runny. Serve with vanilla ice cream.