Recipe - Pumpkin-Mousse Pie

9 ounce Graham cracker crumbs
1/3 cup Granulated sugar; plus
2 tablespoon Granulated sugar; plus
Three fourths cup Granulated sugar
3 tablespoon Dutch cocoa powder
One fourth teaspoon Ground nutmeg plus pinch (of
nutmeg not skin)
Three fourths teaspoon Ground cinnamon; plus 1
tablespoon for sifting
Three fourths cup (1One half sticks) unsalted
butter, melted
One fourth cup Brandy
2 tablespoon Unflavored gelatin
3 lg Eggs; room temperature
1 One half cup Canned pumpkin puree
One fourth teaspoon Ground allspice
One fourth teaspoon Ground ginger
One half teaspoon Salt
One fourth cup Sour cream
1 One half cup Heavy cream
2 tablespoon Confections' sugar
One half teaspoon 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, One fourth teaspoon
cinnamon, and pinch nutmeg; process until finely ground. Transfer to medium
bowl; mix in butter. Press mixture onto bottom and sides of 10One half 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 mediumlow speed until fluffy. While
mixer is running, combine remaining Three fourths cup sugar and l/4 cup water in
small saucepan over mediumhigh heat. Cook, stirring occasionally, until
temperature registers 245 degrees (firmball 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, One half teaspoon
cinnamon, One fourth 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@juno.com (Ellen M Irvine) on Oct 17, 1997