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1
To prepare the pie crust: Break up the crackers and place them in the bowl of a food processor. Add sugar, if using, and cinnamon, then pulse and process to create fine crumbs. Alternatively, you can use a plastic baggie and a rolling pin to crush the crackers. You should end up with about 2 cups of crumbs.
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2
Place crackers in a bowl, melt the butter. This mixture should hold together when squeezed in your palm. If not, add a enough water so that it does.
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3
Preheat oven to 375 degrees F. Press the cracker crust into a pie pan.
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4
In a large bowl, combine pumpkin, maple syrup, brown sugar, vanilla, and salt. Add eggs and beat lightly with a fork. Gradually stir in milk.
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5
Pour filling into the cracker crust. Bake until a knife inserted near the center comes out clean, about 55 to 60 minutes.
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6
Cool on wire rack. Cover, and chill in refrigerator for 2 hours.
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7
Meanwhile, spray a jellyroll pan with nonstick cooking spray or use a marble slab.
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8
To make the brittle: Combine Splenda, corn syrup, butter, and water in a saucepan. Stir over medium high heat until Splenda dissolves and mixture reaches a boil.
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9
Reduce heat to medium low and cook, stirring occasionally, until mixture reaches 275 degrees F on a candy thermometer, about 20 minutes.
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10
Add pecans, then cook and stir until 295 degrees; an additional 10 minutes.
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11
Remove pan from heat and sprinkle with the baking soda. Stir to combine.
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12
Spread mixture on the prepared pan or marble slab thinly. Sprinkle with sea salt. Once cool, break into pieces.
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13
To serve, top pie with Salted Pecan Brittle.
