I don’t know. It might make the pie filling too solid or solid-goopy instead of that light, spoonable “jelloish” consistency. I get what you are going for though and I think that would be a great idea. I think you’d need an experiment pie before hand to try to get that caramel flavor into the pumpkin pie.
You make me want to try this one day (not thanksgiving, lol) - caramelizing some butter and sugar and mixing it into the milk used in pumpkin pie to get a caramelized milk (the dulce de Leche in cans is too solid, we are aiming for milk that tastes like caramel), and use that for the fluid, reducing the sugar appropriately or using the sugar as the caramel - because I’m not doing math right now, lol.
I think it would be so delicious to have a caramelized pumpkin pie. I’m imagining it right now. And I haven’t had breakfast yet.
I chickened out of adding the caramel evaporated milk. I still think the flavor mixture would be interesting and perhaps will take your advice next year!