Elegantly piped ruffles of whipped cream and a fluted crust make for a decidedly more stylish version of the holiday classic. The velvety pumpkin mousse filling is flavored with all the traditional Thanksgiving spices—ginger, cinnamon, nutmeg, and allspice—and a healthy dose of brandy for good measure. Graham-cracker crumbs are combined with cocoa powder in the crust.
Recipe information
Yield
Makes one 10-inch tart
Ingredients
For the Crust
For the Filling
For the Topping
Preparation
Step 1
Make the crust: Preheat oven to 325°F. In a food processor, combine graham cracker sheets, sugar, cocoa, cinnamon, and nutmeg; process until finely ground. Transfer to a medium bowl; mix in butter.
Step 2
Press mixture into bottom and up sides of a 10-inch tart pan with a removable bottom. Place on a parchment-lined rimmed baking sheet; bake until dry, 12 to 15 minutes. Let cool completely on a wire rack.
Step 3
Make the filling: In a small heatproof bowl, combine brandy and 2 tablespoons water. Sprinkle gelatin over liquid; let soften 10 minutes.
Step 4
With an electric mixer on medium-low, beat eggs. While eggs are beating, combine remaining 1/4 cup water and the granulated sugar in a small saucepan over medium-high heat. Cook, stirring occasionally, until mixture registers 245°F on a candy thermometer, about 5 minutes.
Step 5
Immediately raise mixer speed to high. Pour sugar mixture down side of mixing bowl in a thin stream; whisk until mixture increases in volume and is pale yellow, about 5 minutes more.
Step 6
Place bowl with softened gelatin over (not in) a pan of simmering water; stir until gelatin has dissolved. Reduce mixer to low speed; whisk in gelatin mixture, the pumpkin, sour cream, allspice, ginger, cinnamon, nutmeg, and salt. Pour into piecrust; refrigerate until set, 4 hours or up to 1 day.
Step 7
Make the topping: Whisk cream, confectioners’ sugar, and vanilla in a medium chilled bowl until stiff peaks form. Using a pastry bag fitted with a 7/16-inch star tip (such as Ateco #825), pipe whipped cream over tart.
