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.