Drunken Pumpkin Pie

½ cup sugar
1 cinnamon stick
1 tsp. powdered cinnamon
½ cup graham crackers, finely crushed
2 oz. vanilla vodka
1 oz. coffee-flavored rum
.75 oz Irish cream

Bring sugar and ½ cup water to a boil, stirring until the sugar dissolves. Remove from heat and drop in a cinnamon stick. Set aside, and let cool. (Once cool, discard the cinnamon stick.)
Combine the powdered cinnamon and graham cracker crumbs in a shallow bowl or saucer. Dampen the rim of a martini glass with water, and dip it into the graham cracker mixture.
In a shaker with ice, mix the vanilla vodka, coffee-flavored rum, Irish cream and .25 oz. cinnamon simple syrup. Shake and strain it into the rimmed glass.

Pumpkin Bread Pudding

2 C half and half (you can use evaporated milk also of use 1 cup each)
1 can (15 oz) pumpkin puree

3/4-1cup dark brown sugar
2 large eggs
1 1/2-2 t pumpkin pie spice
1 1/2 t cinnamon
2 t vanilla (smidge more is totally allowed, but only a smidge)

10-12 C bread or bread (cut into 1/2-inch cubes)
1 C golden raisins

Set oven to 350 degrees.
Butter a11 x 7-inch baking dish.
In a large bowl whisk together first 7 ingredients to combine.
Fold in bread cubes and raisins.
Transfer the mixture to prepared baking dish.
Let stand for 10-15 minutes for the bread to absorb the mixture.
Bake for about 40-45 minutes, or until done.

Serve with lots of whipped cream, vanilla sauce, or caramel topping.