Pumpkin Mousse Pie

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 9 ounces graham crackers
• 3/4 cup granulated sugar (plus 1/3 cup plus 2 tbsp.)
• 3 tablespoons dutch-processed cocoa powder
• 3/4 teaspoon cinnamon, plus 1 tbsp. for dusting
• 1/4 tsp.nutmeg plus a pinch ground nutmeg
• 12 tablespoons unsalted butter, melted
• 1/4 cup brandy
• 2 tablespoons unflavored gelatin powder
• 3 large eggs, room temperature
• 1 1/2 cups pumpkin puree (homemade or canned)
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 cup sour cream
• 1 1/2 cups heavy cream
• 2 tablespoons confectioners' sugar
• 1/2 teaspoon vanilla extract

Recipe

• 1 heat oven to 325°f in a food processor, combine graham crackers, 1/3 cup plus 2 tablespoons granulated sugar, cocoa powder, 1/4 teaspoon cinnamon and pinch nutmeg; process until finely ground. transfer to a medium bowl; mix in butter with a wooden spoon. press mixtre onto bottom and sides of a 10-inch tart pan. bake until set, 12-15 minutes. set crust aside to cool.
• 2 in a small bowl place brandy and 2 tablespoons water. sprinkle gelatin powder over liquid; set aside to soften, 10 minutes. in the bowl of an electric mixer fitted with the whisk attachment, beat eggs on medium-low speed until fluffy. while the mixer is running, combine remaining 3/4 cup sugar and 1/4 cup water in a small saucepan over medium-high heat. cook, stirring occasionally, until temperature registers 245f (firm-ball stage) on a candy thermometer, about 5 minutes. immediately turn mixer to high speed. carefully drizzle sugar mixture into eggs in a thin stream; continue to beat until mixture increases in volume and is pale yellow, about 5 minutes. meanwhile, place bowl with softened gelatin over a sauepan of simmering water; stir until gelatin has dissolved.
• 3 turn mixer to low; add gelatin mixture to egg mixture, add pumpkin puree, remaining 1/2 teaspoons cinnamon and 1/4 teaspoons nutmeg, the 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. using an ateco #864 star tip, pipe whipped cream in rosettes onto pie (or spread the whipped cream evenly over the top of the pie with a spatula). stift remaining tablespoon cinnamon on top. serve chilled.