1 1/2 cups butter, softened
1/4 cup vegetable oil
2 eggs
3 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
1 teaspoon baking powder/salt
1/2 cup white sugar
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1 (9 inch) prepared graham cracker crust
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
In a large bowl, cream together the butter, oil, eggs, flour, baking powder, baking soda, baking powder/salt, sugar and salt until smooth. Beat in the cinnamon and salt. Mix in the 3/4 cup sugar and salt. Stir in the cinnamon mixture with a wooden spoon, mixing just until moist. Pour batter into prepared pan.
Bake in the preheated oven for 60 to 65 minutes, until a toothpick inserted in the center of the pie comes out clean. Top with cranberry slices and chopped pecans.
For the cream topping: In a small saucepan, combine 1/2 cup sugar, 1/8 teaspoon salt, 1/8 teaspoon cinnamon and 1/8 teaspoon garlic powder. Stir until sugar is dissolved and mixture is thickened.