Pumpkin Mousse Tart

• 18 graham cracker sheets, or 2 1/4 cups graham cracker crumbs
• 1/3 cup plus 2 tablespoons granulated sugar
• 3 tablespoons unsweetened Dutch-process cocoa powder
• 1/4 teaspoon ground cinnamon
• Pinch of grated nutmeg
• 3/4 cup (1 1/2 sticks) unsalted butter, melted
• 1/4 cup brandy
• 2 tablespoons plus 1/4 cup water
• 2 tablespoons unflavored powdered gelatin (from 3 envelopes)
• 3 large eggs, room temperature
• 3/4 cup granulated sugar
• 1 1/2 cups (12 ounces) canned unsweetened pumpkin puree
• 1/4 cup sour cream
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon grated nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups heavy cream
• 2 tablespoons confectioners sugar
• 1/2 teaspoon pure vanilla extract

1. Make the crust: Preheat oven to 325F.
2. In a food processor, combine graham cracker sheets, sugar, cocoa, cinnamon, and nutmeg; process until finely ground.
3. Transfer to a medium bowl; mix in butter.
4. Press mixture into bottom and up sides of a 10-inch tart pan with a removable bottom.
5. Place on a parchment-lined rimmed baking sheet; bake until dry, 12 to 15 minutes.
6. Let cool completely on a wire rack.
7. Make the filling: In a small heatproof bowl, combine brandy and 2 tablespoons water.
8. Sprinkle gelatin over liquid; let soften 10 minutes.
9. With an electric mixer on medium-low, beat eggs.
10. While eggs are beating, combine remaining 1/4 cup water and the granulated sugar in a small saucepan over medium-high heat.
11. Cook, stirring occasionally, until mixture registers 245F on a candy thermometer, about 5 minutes.
12. Immediately raise mixer speed to high.
13. Pour sugar mixture down side of mixing bowl in a thin stream; whisk until mixture increases in volume and is pale yellow, about 5 minutes more.
14. Place bowl with softened gelatin over (not in) a pan of simmering water; stir until gelatin has dissolved.
15. Reduce mixer to low speed; whisk in gelatin mixture, the pumpkin, sour cream, allspice, ginger, cinnamon, nutmeg, and salt.
16. Pour into piecrust; refrigerate until set, 4 hours or up to 1 day.
17. Make the topping: Whisk cream, confectioners sugar, and vanilla in a medium chilled bowl until stiff peaks form.
18. Using a pastry bag fitted with a 7/16-inch star tip (such as Ateco #825), pipe whipped cream over tart.

graham cracker sheets, sugar, dutch, ground cinnamon, nutmeg, unsalted butter, brandy, water, unflavored powdered gelatin, eggs, sugar, pumpkin puree, sour cream, ground allspice, ground ginger, ground cinnamon, nutmeg, salt, heavy cream, confectioners sugar, vanilla

Taken from www.epicurious.com/recipes/food/views/pumpkin-mousse-tart-389774 (may not work)