It's Pumpkin Pie Season

{image and recipe via delish.com}

Pumpkin Pie:

• Deep-Dish Baked Pie Shell
• 3/4 cup(s) sugar
• 3 large eggs
• 1 can(s) (15-ounce) pure pumpkin (not pumpkin pie mix)
• 1 cup(s) half-and-half or light cream
• 1 1/2 teaspoon(s) pumpkin pie spice
• 1/2 teaspoon(s) salt

Pecan Brittle (optional):

• 1/2 cup(s) sugar
• 2 tablespoon(s) water
• 2 tablespoon(s) chopped pecans

Whipped Cream (optional):

• 1/2 cup(s) heavy or whipping cream
• 1 tablespoon(s) sugar

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Directions

1. Prepare Deep-Dish Baked Pie Shell (same as 9-inch Baked Pie Shell). Cool on wire rack at least 10 minutes. Reset oven control to 350 degrees F.
2. In large bowl, with wire whisk, mix sugar and eggs until blended. Mix in pumpkin, half-and-half, pumpkin pie spice, and salt until smooth.
3. Pour filling into pie shell. Bake 48 to 50 minutes or until edge is set but center still jiggles slightly. Cool pie completely on wire rack, about 4 hours to serve at room temperature. Or cool slightly, about 1 hour, then cover and refrigerate to serve cold later.
4. To prepare Pecan Brittle (optional): Line large cookie sheet with foil; place cookie sheet on wire rack (note: foil and cookie sheet will get very hot when topped with caramel). In heavy 2-quart saucepan, heat sugar and water on medium until boiling. Cook about 5 minutes or until mixture turns golden. With heat-safe spatula, stir in pecans and cook 30 seconds. Working quickly and carefully, pour hot caramel onto foil and carefully lift and tilt cookie sheet slightly (holding foil in place) to spread caramel into a thin even layer. Let brittle cool completely, about 30 minutes. When cool, peel foil away, and break brittle into 10 pieces to garnish pie.
5. When ready to serve, if you like, in medium bowl, with mixer on medium speed, beat cream with sugar until soft peaks form. Serve each serving of pie with a dollop of sweetened Whipped Cream, and garnish with a piece of Pecan Brittle. Refrigerate any leftovers up to 4 days.