|9 ounces||Graham cracker crumbs|
|⅓ cup||Granulated sugar; plus|
|2 tablespoons||Granulated sugar; plus|
|¾ cup||Granulated sugar|
|3 tablespoons||Dutch cocoa powder|
|¼ teaspoon||Ground nutmeg plus pinch (of nutmeg - not skin)|
|¾ teaspoon||Ground cinnamon; plus 1 tablespoon for sifting|
|¾ cup||(1-1/2 sticks) unsalted butter, melted|
|2 tablespoons||Unflavored gelatin|
|3 larges||Eggs; room temperature|
|1½ cup||Canned pumpkin puree|
|¼ teaspoon||Ground allspice|
|¼ teaspoon||Ground ginger|
|¼ cup||Sour cream|
|1½ cup||Heavy cream|
|2 tablespoons||Confections' sugar|
|½ teaspoon||Pure vanilla extract.|
1. Heat oven to 325. In a food processor, combine graham cracker crumbs, ⅓ cup plus 2 tablespoons granulated sugar, cocoa powder, ¼ teaspoon cinnamon, and pinch nutmeg; process until finely ground. Transfer to medium bowl; mix in butter. Press mixture onto bottom and sides of 10-½ inch tart pan. Bake until set, 12 to 15 minutes. Set aside to cool.
2. In small bowl, place brandy and 2 tablespoons water. Sprinkle gelatin over liquid, set aside to soften, 10 minutes. In bowl of electric mixer with whisk attachment, beat eggs on medium-low speed until fluffy. While mixer is running, combine remaining ¾ cup sugar and l/4 cup water in small saucepan over medium-high heat. Cook, stirring occasionally, until temperature registers 245 degrees (firm-ball stage) on a candy termometer, about 5 minutes. Meanwhile, place bowl with softened gelatin over saucepan of simmering water, stir until gelatin has dissolved.
3. Turn mixer to low; add gelatin mixture. Add pumpkin puree, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, allspice, ginger, salt, and sour cream; combine. Pour filling into pie crust; refrigerate until set, 4 hours or overnight.
4. To serve, whisk heavy cream, confectioners' sugar and vanilla in a medium bowl until stiff. Decorate top with whipped cream. Sift remaining tablespoon cinnamon on top.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by ellenmirvine@... (Ellen M Irvine) on Oct 17, 1997
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