Pumpkin Mousse Pie

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

1. Heat oven to 325F 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.
2. Transfer to a medium bowl; mix in butter with a wooden spoon.
3. Press mixtre onto bottom and sides of a 10-inch tart pan.
4. Bake until set, 12-15 minutes.
5. Set crust aside to cool.
6. In a small bowl place brandy and 2 tablespoons water.
7. Sprinkle gelatin powder over liquid; set aside to soften, 10 minutes.
8. In the bowl of an electric mixer fitted with the whisk attachment, beat eggs on medium-low speed until fluffy.
9. While the mixer is running, combine remaining 3/4 cup sugar and 1/4 cup water in a small saucepan over medium-high heat.
10. Cook, stirring occasionally, until temperature registers 245F (firm-ball stage) on a candy thermometer, about 5 minutes.
11. Immediately turn mixer to high speed.
12. 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.
13. Meanwhile, place bowl with softened gelatin over a sauepan of simmering water; stir until gelatin has dissolved.
14. 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.
15. Pour filling into pie crust; refrigerate until set, 4 hours or overnight.
16. To serve, whisk heavy cream, confectioners sugar and vanilla in a medium bowl until stiff.
17. 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).
18. Stift remaining tablespoon cinnamon on top.
19. Serve chilled.

crackers, sugar, dutch, cinnamon, ground nutmeg, unsalted butter, brandy, unflavored gelatin powder, eggs, pumpkin puree, ground allspice, ground ginger, salt, sour cream, heavy cream, sugar, vanilla

Taken from www.food.com/recipe/pumpkin-mousse-pie-406157 (may not work)