9 oz Graham cracker crumbs
1/3 c Granulated sugar; plus
2 tb Granulated sugar; plus
3/4 c Granulated sugar
3 tb Dutch cocoa powder
1/4 ts Ground nutmeg plus pinch (of
-nutmeg – not skin)
3/4 ts Ground cinnamon; plus 1
-tablespoon for sifting
3/4 c (1-1/2 sticks) unsalted
-butter, melted
1/4 c Brandy
2 tb Unflavored gelatin
3 lg Eggs; room temperature
1 1/2 c Canned pumpkin puree
1/4 ts Ground allspice
1/4 ts Ground ginger
1/2 ts Salt
1/4 c Sour cream
1 1/2 c Heavy cream
2 tb Confections’ sugar
1/2 ts Pure vanilla extract.
1. Heat oven to 325. In a food processor, combine graham cracker crumbs,
1/3 cup plus 2 tablespoons granulated sugar, cocoa powder, 1/4 teaspoon
cinnamon, and pinch nutmeg; process until finely ground. Transfer to medium
bowl; mix in butter. Press mixture onto bottom and sides of 10-1/2 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 3/4 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, 1/2 teaspoon
cinnamon, 1/4 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.
Yields
1 Servings