Caramel-Cinnamon Pumpkin Pie

Crust
1 cup crushed cinnamon graham crackers
2 tablespoons dark brown sugar
1/4 cup unsalted butter

Filling
2 eggs
1 can (15 oz) pureed pumpkin
1 can (12 oz) evaporated milk
1 teaspoon brandy
3/4 cup packed dark brown sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
2 teaspoons confectioners' sugar
1 cup caramel topping
1/2 pint whipping cream
1/2 teaspoon vanilla