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1
Make the crust: Preheat the oven to 350 degrees F and butter a 9-inch pie plate.
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2
Pulse the chocolate wafers, sugar and orange zest in a food processor until finely ground.
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3
Add the melted butter and pulse to combine.
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4
Press the crumb mixture into the bottom and up the side of the prepared plate.
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5
Bake until set, 15 to 20 minutes, then transfer to a rack to cool completely.
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6
Combine the chocolate and heavy cream in a small microwave-safe bowl and microwave in 30-second intervals, stirring after each, until smooth.
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7
Pour into the cooled crust and spread over the bottom and up the side; set aside until the chocolate sets, about 20 minutes.
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8
Meanwhile, make the filling: Sprinkle the gelatin over 3 tablespoons water in a large bowl; let sit 5 minutes.
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9
Combine the milk, 2/3 cup sugar, the egg yolks, pumpkin, cinnamon, ginger and salt in a medium saucepan.
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10
Cook over medium-low heat, stirring, until the mixture bubbles, 6 to 8 minutes.
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11
Carefully whisk the milk mixture into the gelatin mixture until combined.
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12
Let sit at room temperature, stirring frequently, until cool but not set, 30 to 45 minutes.
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13
Beat 3/4 cup heavy cream in a bowl with a mixer until soft peaks form.
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14
Gently fold the whipped cream into the cooled pumpkin mixture, then pour into the prepared crust.
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15
Press plastic wrap directly on the surface and refrigerate until firm, at least 3 hours or overnight.
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16
Beat the remaining 1 cup heavy cream and 1/4 cup sugar until stiff peaks form.
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17
Spread on top of the pie.
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18
Photograph by Johnny Miller
