Tasting, testing, and eating.: High Time for PIE!!

I was overcome with a little bit of Pie Madness recently and went on some crazed baking spree. you know that "pumpkin shortage" i mentioned a couple entries ago? yeah.. i went out and bought like, 4 more cans of pumpkin puree. I had hoped to make some amazing pie crusts but i'm afraid of pie crust. instead i opted for a less fancy but equally tasty graham cracker version. it's also a lot easier to make... in my opinion.... and i like the crumbly texture.

inspired by bacaro's pumpkin pie and pecan crust, i opted to try out a caramel pumpkin pie with graham cracker pecan crust recipe. (in parallel, i made a sweet potato apricot pie... but that one needs a little more work. it's tasty... but not mind blowing!!)

Graham cracker pecan crust

1 pkg graham crackers (what is that... like, 8 crackers?)
1 cup toasted pecans
4 tbsp butter
dash of salt
1/2 tsp cinnamon
1 T sugar

caramel pumpkin pie filling

1/2 c sugar
1/8 c water
1 c heavy cream
1 c pumpkin puree
2 large eggs

cinnamon whipped cream
1 c heavy cream
2T sugar
1 tsp cinnamon

Directions:

Preheat oven to 400 C
Crush the graham crackers and lightly toast the pecans.
Throw them into a food processor and pulse with butter
Bake crust for 10-15 min, just until the crust is browned and the aroma of the pecans fills your kitchen
As the crust cools, prepare the filling. heat the sugar and water and let it come to a boil. Swirl the sugar instead of stirring with a spoon. after about 10 or so minutes (watch the sugar cuz it'll burn quickly) until it becomes a golden color
slowly add the cream, stirring with a wooden spoon. The mixture will bubble furiously so be careful not to let it spill over.
let the caramel cool for a bit and prepare the pumpkin and spices. In a mixing bowl, start mixing the pumpkin puree and the cinnamon, slowly adding the hot caramel
once the caramel is incorporated, crack in the eggs one at a time until fully incorporated
pour into the baked crust and bake some more at 335 for another 50 min or until the center is set and only minimally jiggly.
let cool. refrigerate if you can bear not eating it right away

Cinnamon Whipped Cream