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1
Crust: In a medium-size bowl, stir melted butter into cookie crumbs until moistened.
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2
Press into the bottom and up the sides of a 9-inch deep-dish pie plate.
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3
Refrigerate until ready to fill.
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4
Filling: In a small glass measuring cup, sprinkle gelatin over water.
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5
Let stand.
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6
In a heavy-bottomed medium-size saucepan, whisk together pumpkin puree, evaporated milk, brown sugar, egg yolks, pumpkin pie spice and salt until smooth.
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7
Cook over medium heat, whisking, for 8 minutes or until temperature registers 140 degrees on an instant-read thermometer.
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8
Continue stirring over low heat for 3 minutes, maintaining 140 degrees.
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9
Microwave gelatin mixture on high for 10 seconds, until melted.
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10
Whisk into the pumplin mixture and remove from heat.
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11
Pour filling into a large bowl.
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12
Set into a larger bowl of ice water and cool for 10 to 12 minutes, stirring occasionally, until the consistency of honey.
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13
Whip cream on medium high until stiff peaks form.
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14
Gently fold into the cooled pumpkin mixture.
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15
Pour filling into the cooled crust.
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16
Refrigerate overnight.
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17
Garnish with chocolate curls, if desired.
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18
Allow to stand at room temperature for 15 minutes.
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19
With a very sharp knife, cut into 8 servings.
