INGREDIENTS

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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