Cin-Full Pumpkin Pie (get it??)

I must apologize for that God-awful title, it's not my fault. Blame it all on the Chicago Tribune, where this recipe originated. That's their little creation. Witty, huh? And of course I had to make this pie, if only because of the gratuitous use of cinnamon: cinnamon in the crust, copious amounts in the pie, as well as in the whipped topping and pecan decoration. Awesome.

One change I did make: the recipe calls for this wimpy "toss warmed pecans with brown sugar and cinnamon" stuff for decoration. Whatever. I was craving some nice warm spiced pecans. So I boiled together a base of brown sugar, cinnamon, salt, and a splash of water. Brought it to soft-ball stage, then stirred in some vanilla and my pecans. Instead of delicate cinnamon-sugar "scented" pecans, my pie is graced with some heady, crunchy, candied pecans.

This is my contribution to our Thanksgiving feast tomorrow at Hub's aunt and uncle's (Arnita and Busey's) house. That is why you get no photo right now of the innards, although if I remember (and don't feel like a complete moron doing so in front of his entire family), I might take one when we cut the pies, to add later.

Have a great holiday everyone!

Cin-Full Pumpkin Pie

Ingredients:

Crust:

8-9 whole cinnamon graham crackers, crushed (about 1 c. crumbs)

2 Tbsp. brown sugar

1/2 stick (1/4 c.) butter, melted

Filling:

2 eggs

1 can (15-oz.) pureed pumpkin

1 can (12-oz.) evaporated milk

1 tsp. brandy

3/4 c. packed brown sugar

1 1/2 tsp. cinnamon

1/2 tsp. each: ginger, nutmeg

1/2 c. sweetened toasted pecans, optional, see note

Cinnamon-scented whipped cream:

2 tsp. confectioners' sugar

1/4 tsp. cinnamon or to taste

1 container (1/2 pt.) whipping cream

1/2 tsp. vanilla

Heat oven to 325 degrees. For crust, combine the graham-cracker crumbs and brown sugar in a large bowl; stir in the melted butter until thoroughly combined. Press crust into bottom and sides of a 9-inch pie pan; bake until set, about 6 minutes. Remove pan from oven; cool on wire rack.

Raise heat to 425 degrees. For filling, combine the eggs, pumpkin, evaporated milk and brandy in a small saucepan over medium-low heat; cook, stirring occasionally, until warm, about 7 minutes. Set aside.

Combine the brown sugar, cinnamon, ginger and nutmeg in a large bowl; stir in the pumpkin-egg mixture. Pour into the crust; bake 10 minutes. Lower heat to 350 degrees; bake until set, 35-45 minutes. Remove pie from oven; arrange pecans around rim. Let stand until cooled, about 1 hour. Refrigerate until ready to serve.

For the whipped cream, combine the confectioners' sugar and cinnamon in a small bowl; set aside. 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 the sugar mixture to the whipped cream; beat until medium peaks form, about 2 minutes; set aside. Serve pie with whipped cream.

Note: For sweetened pecans, toast pecans in a dry skillet over medium heat 3 minutes. Transfer to a bowl; add 2 tablespoons brown sugar and 1/2 teaspoon cinnamon. Toss to coat.

*They also included the nutitional information, but none of us really want to see that. So I didn't re-print it.