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1
Heat oven to 325F In a food processor, combine graham crackers, 1/3 cup plus 2 tablespoons granulated sugar, cocoa powder, 1/4 teaspoon cinnamon and pinch nutmeg; process until finely ground.
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2
Transfer to a medium bowl; mix in butter with a wooden spoon.
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3
Press mixtre onto bottom and sides of a 10-inch tart pan.
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4
Bake until set, 12-15 minutes.
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5
Set crust aside to cool.
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6
In a small bowl place brandy and 2 tablespoons water.
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7
Sprinkle gelatin powder over liquid; set aside to soften, 10 minutes.
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8
In the bowl of an electric mixer fitted with the whisk attachment, beat eggs on medium-low speed until fluffy.
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9
While the mixer is running, combine remaining 3/4 cup sugar and 1/4 cup water in a small saucepan over medium-high heat.
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10
Cook, stirring occasionally, until temperature registers 245F (firm-ball stage) on a candy thermometer, about 5 minutes.
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11
Immediately turn mixer to high speed.
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12
Carefully drizzle sugar mixture into eggs in a thin stream; continue to beat until mixture increases in volume and is pale yellow, about 5 minutes.
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13
Meanwhile, place bowl with softened gelatin over a sauepan of simmering water; stir until gelatin has dissolved.
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14
Turn mixer to low; add gelatin mixture to egg mixture, Add pumpkin puree, remaining 1/2 teaspoons cinnamon and 1/4 teaspoons nutmeg, the allspice, ginger, salt and sour cream; combine.
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15
Pour filling into pie crust; refrigerate until set, 4 hours or overnight.
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16
To serve, whisk heavy cream, confectioners sugar and vanilla in a medium bowl until stiff.
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17
Using an Ateco #864 star tip, pipe whipped cream in rosettes onto pie (or spread the whipped cream evenly over the top of the pie with a spatula).
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18
Stift remaining tablespoon cinnamon on top.
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19
Serve chilled.
