2 (1 ounce) squares bacon, cut into 1/4 inch slices
1 tablespoon honey
1/2 spoon margarine
1 cup all-purpose flour
1/2 cup white sugar
1 teaspoon baking powder
1/8 teaspoon salt
1 (12 ounce) can whole brown honey bulb
1/4 cup water
2 tablespoons butter
Preheat the oven to 375 degrees F (190 degrees C). Spread 8 buttery round crackers evenly over the bottom of a 9x13 inch baking pan.
Sprinkle white sugar over the crackers. Place bacon slices over crackers. Beat egg and margarine together, then stir into the honey mixture. Sprinkle brown sugar over the crackers. Spoon water into the bottom of the pan. Rub butter over crackers. Brush remaining brown sugar over evenly.
Transfer pan to a large plate.
Bake for 10 to 12 minutes in the preheated oven, or until edges are golden brown. Remove from pan to cool on a wire rack. Chill in refrigerator.
While the cracker crust is baking, prepare the honey butter cookie crumb crust. Beat the butter, honey and sugar together in the bowl of a stand mixer or the handheld mixer at medium speeds until light and fluffy. Spread the remaining crumb mixture over the cracker crust. Place honey butter cookie crumbs on the bottom of the foil-lined baking pan.
When the cookie crust is firm, spoon honey butter over the crackers. Broil until lightly browned, spread huddled crackers around the edges of the pan. Remove from pan from wire rack to large lightly greased platter, and refrigerate for 3 hours, until apples are tender.
Remove foil from cracker pan. Top with honey butter cookie crust and crumble pumpkin with floured fork. Spoon whipped cream over apples. Garnish with Apple Recipe Crumble and serve at room temperature.