Preheat oven to 450°F.

In the bowl of a food processor, pulse sandwich cookies until it resembles fine soil. Add salt, pecans and drizzle melted butter. Mix to combine. Press into the bottom and up the sides of a 9 inch pie plate and set aside.

In a medium bowl blend together cream cheese and sugar until smooth. Add sour cream, egg and vanilla and blend just until combined. Pour into pie crust.

Top with your choice of mini chocolate chips, pecan pieces, shredded coconut and/or toffee chips. Set aside.

In a medium bowl whisk together ingredients for pumpkin layer until smooth and pour into pie.

Bake for 15 minutes at 425°F.

Reduce heat to 350°F and continue to bake another 50-60 minutes or until a knife inserted in the center comes away clean. Remove from oven and allow to cool slightly on a rack while preparing meringue.

In a medium sauce pot over medium heat add water and 1 1/2 cups sugar and swirl pan allowing sugar to dissolve.

Increase heat to high, bringing mixture to a boil and cook without stirring for approximately 8-9 minutes or just until liquid begins to smoke slightly and becomes an amber color. Add in salt and swirl to combine. Remove from heat and allow to cool 5 minutes.

Place reserved egg whites and cream of tartar in a large mixer bowl and mix until soft peaks begin to form. Gradually add in remaining sugar and mix until peaks become more firm and glossy.

Add warm salted toffee mixture in a slow stream with mixture on medium speed. Allow to mix another 2-3 minutes.

Mound meringue on top of pie and swirl with knife or spoon to make trenches for toppings and caramel sauce. Brown edges of meringue with culinary torch or place under broiler until it reaches desired color.

Optional: Drizzle with salted caramel sauce, pecans, coconut, toffee chips and chocolate chips.

Serve warm and enjoy!!