Pumpkin-Mousse Pie
| Yield: | 1 Servings |
| Categories: |
| 9 | oz | Graham cracker crumbs |
| 1/3 | c | Granulated sugar; plus |
| 2 | tb | Granulated sugar; plus |
| 3/4 | c | Granulated sugar |
| 3 | tb | Dutch cocoa powder |
| 1/4 | ts | Ground nutmeg plus pinch (of nutmeg - not skin) |
| 3/4 | ts | Ground cinnamon; plus 1 tablespoon for sifting |
| 3/4 | c | (1-1/2 sticks) unsalted butter, melted |
| 1/4 | c | Brandy |
| 2 | tb | Unflavored gelatin |
| 3 | lg | Eggs; room temperature |
| 1 1/2 | c | Canned pumpkin puree |
| 1/4 | ts | Ground allspice |
| 1/4 | ts | Ground ginger |
| 1/2 | ts | Salt |
| 1/4 | c | Sour cream |
| 1 1/2 | c | Heavy cream |
| 2 | tb | Confections' sugar |
| 1/2 | ts | Pure vanilla extract. |
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