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1.
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To make the pie: Preheat the oven to 350F.
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Bake the crust until warm and fragrant, 12 to 15 minutes.
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Set aside to cool.
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2.
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Sprinkle the gelatin over 3 tablespoons of water in a small cup and let sit for 5 minutes.
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Meanwhile, combine the pumpkin puree, milk, sugar, egg yolks, spice, and salt in a medium saucepan.
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Cook over medium-low heat, stirring with a wooden spoon, until the mixture begins to bubble and thicken, 6 to 8 minutes.
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3.
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Whisk the gelatin mixture into the saucepan with pumpkin mixture until combined and the gelatin is dissolved completely.
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Let sit at room temperature, stirring frequently, until it is cool but not set, 30 to 40 minutes.
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Transfer to a large bowl.
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4.
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Beat 3/4 cup of the cream in a large bowl until semi-stiff peaks form.
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Fold the whipped cream into the cooled pumpkin mixture, folding just until combined.
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Pour into the graham cracker crust.
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Place plastic wrap directly on the filling and refrigerate until firm, about 3 hours or overnight.
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5.
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For the brittle: Spray a rimmed baking sheet with cooking spray.
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Have a candy thermometer, a bowl of water and a pastry brush ready.
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6.
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Put the sugar and 1/4 cup water in a medium saucepan and place over medium-high heat.
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Cook without stirring, allowing the water to evaporate as the sugar begins to melt.
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Dip the pastry brush in the bowl of water and brush down the sides of the pan if any sugar crystals begin to form around the edges.
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When the sugar turns a deep caramel color and registers 300F.
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on the candy thermometer, about 15 minutes, pick up pan and gently swirl to melt any sugar that hasn't dissolved.
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Carefully pour the melted sugar onto the prepared baking sheet, spreading it out as much as possible.
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Immediately sprinkle the toasted pecan pieces and salt evenly over the top and allow to cool completely, about 30 minutes.
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7.
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Beat the remaining 1/2 cup cream in a until stiff peaks form.
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Spread the cream over the top of the pie.
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Break up the brittle into shards and put them into the whipped cream; slice the pie and serve with more brittle.
