Caramel-Cinnamon Pumpkin Pie

Crust
1 cup crushed cinnamon graham crackers
2 tablespoons dark brown sugar
1/4 cup unsalted butter

Filling
2 eggs
1 can (15 oz) pureed pumpkin
1 can (12 oz) evaporated milk
1 teaspoon brandy
3/4 cup packed dark brown sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
2 teaspoons confectioners' sugar
1 cup caramel topping
1/2 pint whipping cream
1/2 teaspoon vanilla

Heat oven to 325F degrees. For crust, combine graham cracker crumbs and
brown sugar in large bowl. Stir in melted butter until combined. Press
crust into bottom and sides of 9-inch pie pan. Bake until set about 6
minutes. Remove pan from oven and cool on wire rack. Raise heat to 425F
degrees. For filling, combine eggs, pumpkin, evaporated milk and brandy
in a small saucepan over medium-low heat. Stir occasionally until warm,
about 7 minutes. Set aside. Combine brown sugar, cinnamon, ginger and
nutmeg in a large bowl. Stir in the pumpkin-egg mixture. Pour into the
crust and bake 10 minutes. Lower heat to 350F degrees and bake until set
(35 to 45 minutes). Remove pie from oven and let cool one hour.
Refrigerate until ready to serve.

For whipped cream, combine confectioners' sugar and cinnamon in small
bowl. Combine the whipping cream and vanilla in a large bowl. Beat with
a mixer on medium-high speed until soft peaks form, about 2 minutes. Add
sugar mixture to whipped cream, beat until medium peaks form. Service pie
with whipped cream and drizzle with caramel sauce, warmed.

http://bakedchicago.typepad.com/bake...l-cinnamo.html


--
Rec.food.recipes is moderated by Patricia D. Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/