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1
Make the crust Preheat the oven to 325.
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2
Toast the macadamias on a pie plate for 15 minutes, until golden.
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3
Let cool.
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4
In a food processor, pulse the graham crackers until finely ground; transfer to a bowl.
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5
In the processor, pulse the macadamias until finely ground; add to the bowl.
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6
Add all of the remaining ingredients to the bowl and mix well.
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7
Press the crust over the bottom and up the side of a 9-inch pie plate.
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8
Bake for about 20 minutes, until set.
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9
Transfer to a rack and cool.
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10
Meanwhile, make the filling In a bowl, sprinkle the gelatin over 1/3 cup of water; let stand for 5 minutes.
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11
Place the white chocolate in a large bowl.
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12
In a bowl, whisk the egg yolks with the granulated sugar.
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13
In a small saucepan, simmer 3/4 cup of the heavy cream with the bay leaf, cinnamon stick, allspice, nutmeg and vanilla for 1 minute.
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14
Discard the cinnamon stick and bay leaf.
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15
While whisking constantly, slowly drizzle the heavy cream mixture into the egg mixture.
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16
Whisk in the gelatin mixture.
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17
Immediately pour the hot egg mixture over the white chocolate; let stand for 1 minute, then whisk until smooth.
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18
Whisk in the pumpkin puree and salt until incorporated.
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19
Refrigerate until cold, about 1 hour.
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20
In a small bowl, whisk the remaining 1/4 cup of heavy cream until soft peaks form; fold into the pumpkin filling until incorporated.
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21
Scrape the filling into the baked crust and spread in an even layer.
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22
Cover and refrigerate for 1 hour before serving.
