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1
In a microwave-safe bowl, sprinkle the gelatin over 2 tablespoons of water and let stand until softened, 3 minutes.
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2
Microwave at high power for 10 seconds, until melted.
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3
In a microwave-safe measuring cup, microwave the reserved brown butter solids with the milk, sugar, 1/8 teaspoon of the cinnamon and a pinch of salt until warm.
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4
Whisk in the gelatin and refrigerate until set.
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5
In a bowl, whisk 3/4 cup of the heavy cream and sour cream to soft peaks.
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6
Whisk the custard to loosen it, then fold into the whipped cream.
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7
Pour the custard into the Cinnamon Toast Crumb Crust; refrigerate for 30 minutes.
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8
In a microwave-safe bowl, melt the white chocolate and butter.
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9
Add the mashed sweet potatoes, the remaining 2 tablespoons of heavy cream and 1/8 teaspoon of cinnamon and a pinch of salt; whisk until smooth.
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10
Transfer the sweet potato ganache to a pastry bag fitted with a 1/2-inch plain tip and refrigerate until chilled slightly, 15 minutes.
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11
Pipe 1-inch mounds around the edge of the pie.
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12
Refrigerate until the ganache is set, 10 minutes.
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13
Pour the cranberry puree over the pie and spread it evenly with the back of a spoon.
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14
Refrigerate until set, at least 30 minutes.
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15
Cut the pie into wedges and serve.
