Inside Sneak Peak to Simply Scrumptious S.O.S. Thanksgiving Extravaganza!

A few years ago, I started a tradition of baking pumpkin pie for Thanksgiving. Since then I have made several pumpkin pies for my family and friends. It was not until a couple of years ago when I decided to jazz up my traditional pumpkin pie. I thought about what I could do to change the pie to make it more unique. I thought about changing around the filling by adding peanut butter or some chocolate. Then I realized, how often do you see crumb topping on pumpkin pies? I remembered having a caramel crumb topping apple pie one year at my family's Thanksgiving dinner. That gave me the inspiration I needed to set out to bake my version of the Caramel Crumb Pumpkin Pie. I hosted thanksgiving in our home last year and this pie was a huge hit with our guests. If you're a huge Pumpkin Pie fan like I am, this is the pie for you. You might even convert one of your guests into a pumpkin pie fanatic! Don't take my word for it, let the photos do the real talking!

Caramel Crumb Pumpkin Pie
Caramel Crumb Topping

• 1 cup Splenda Brown Sugar Blend
• 1/2 tsp ground cinnamon
  
• 1 cup all purpose flour
• 1/4 cup butter soften not melted
  
• Caramel syrup (this is the last step before refrigerating the pie)

This is an easy topping recipe to make, so easy that you can just use a fork to mix in the ingredients.

Mix together brown sugar,cinnamon,flour. Then pour the butter over the brown sugar mixture.
Use a fork to blend everything together until the topping forms a crumbly texture.

Graham Cracker Crust

• 6 tbsp butter melted
• 24 graham crackers finely crushed
• 1/4 splenda baking sugar blend
• 1/2 tsp ground cinnamon

Prepare the crust first by melting six tablespoons of butter. You can easily do this by microwaving the butter in a bowl for 20 seconds. Using a food processor, grind the graham crackers until it forms crushed texture and measure out the graham crackers to about 1 1/2 cups. In a large bowl pour in the graham cracker crumbs along with the sugar and cinnamon.
Then pour the melted butter onto the crushed graham cracker crust mixture and mix in until moistened. No graham crumbs should be powdery and dry. It should look like this:
Then press onto a pie plate/pan
Pre-bake the crust for 8-10 minutes at 350 degrees. Until the edges turn slightly brown.
Remove from the oven and set aside to cool.

You can go ahead and begin making the pumpkin pie filling!

Pumpkin Pie Filling

• 1 can 100% Pure Pumpkin
• 1 can (12 fl. oz.) evaporated fat free milk
• 2 eggs
• 3/4 cup Splenda baking sugar blend
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 tsp ground ginger
• 1/4 tsp cloves
• 1 tbsp vanilla extract
• 1 Pie Crust Pre-Baked

Pre-heat the oven at 425 Degrees.

In a small bowl add the sugar, salt cinnamon,ground ginger,cloves mix in until blended. In a large bowl beat the eggs first and then stir in the pumpkin and sugar spice mixture. While mixing in by hand,gradually stir in the evaporated milk.
Until all of the evaporated milk is mixed in, it should look like this:
Pour the filling into the crust :
and then top with crumb topping!
Slightly cover the pie with aluminum foil and remove at the last 15 minutes before taking the pie out of the oven. Bake at 350 degrees for 40 minutes or until the knife inserted in the center of the pie comes out clean. Remove from the oven and set aside to cool. While pie is cooling, drizzle caramel syrup liberally over the pumpkin pie.
Chill for a few hours or overnight before serving. Top the pie using French Vanilla Cool Whip, if you cannot find that, you can always pour a tablespoon of vanilla extract into the whipped cream and stir in with a spoon.

Enjoy!

I will be posting an update of my guests reactions to the pie! stay tuned! :)