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1
Preheat oven to 350 degrees.
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2
Mix the cinnamon with 1/2 teaspoon of the nutmeg and the ginger, allspice and salt and set aside.
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3
Mix one cup of the pumpkin with 3/4 cup of the brown sugar and 1/4 cup of the granulated sugar.
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4
Beat in 3 of the eggs, then stir in 2 teaspoons of the reserved spice mixture, half the heavy cream and the brandy.
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5
Pour into the pie shell and bake about 45 minutes, until set.
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6
Refrigerate until completely cooled, at least 4 hours.
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7
When the filling has cooled, whip the remaining cream until softly peaked, add 1 tablespoon of the granulated sugar and whip until stiff.
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8
Reserve 1/2 cup of this whipped cream and refrigerate.
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9
Spread the rest on the pie and refrigerate the pie again.
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10
Mix the remaining pumpkin with the remaining brown sugar in a saucepan.
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11
Add the remaining spice mixture and the yolks of 2 eggs.
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12
Heat the mixture, stirring, just to the boiling point.
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13
Remove from the heat.
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14
Soak the gelatin in 1/4 cup of cold water in a small saucepan to soften it, then place it over low heat for a few seconds until it dissolves.
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15
Stir into the warm pumpkin mixture and transfer to a large metal bowl.
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16
Place the bowl in another bowl partly filled with ice and cold water and set the mixture aside 10 to 15 minutes, stirring occasionally, until it is cold.
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17
Place the remaining granulated sugar in a small saucepan, add 1/4 cup water and bring to a boil.
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18
Cook until a candy thermometer registers 237 to 239 (soft ball stage).
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19
While the sugar syrup is boiling, beat 2 egg whites until softly peaked.
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20
Then, when the sugar syrup is ready, continue beating the egg whites while slowly drizzling in the hot sugar syrup.
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21
Continue beating until the meringue is stiff and has cooled.
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22
When the pumpkin has cooled enough, fold in the meringue, then fold in the reserved whipped cream.
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23
Cover the pie with this chiffon layer and refrigerate another hour or so until set.
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24
Sprinkle the remaining nutmeg over the pie before serving.
