Name: Pumpkin-Mousse Pie
Ingredients: 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.

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Dutch		1	Servings

INGREDIENTS

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.

INSTRUCTIONS

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.
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by
ellenmirvine@juno.com (Ellen M Irvine) on Oct 17, 1997

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