Instructions: Heat oven to 325 degrees. In a food processor, combine graham-cracker crumbs, 1/3 cup plus 2 tablespoons granulated sugar, cocoa powder, 1/4 teaspoon cinnamon, and pinch nutmeg; process until finely ground.

Transfer to medium bowl; mix in butter. Press mixture onto bottom and sides of 10 l/2-inch tart pan. Bake until set, 12 to 15 minutes. Set aside to cool.

In small bowl, place brandy and 2 tablespoons water. Sprinkle gelatin over liquid; set aside to soften, 10 minutes.

In bowl of electric mixer with whisk attachment, beat eggs on medium-low speed until fluffy. While mixer is running, combine remaining 3/4 cup sugar and 1/4 cup water in small saucepan over medium-high heat. Cook, stirring occasionally, until temperature registers 245 degrees (firm-ball stage) on a candy thermometer, about 5 minutes. Immediately turn mixer to high speed. Pour sugar mixture into running mixer in a thin stream; continue to beat until mixture increases in volume and is pale yellow, about 5 minutes.

Meanwhile, place bowl with softened gelatin over saucepan of simmering water; stir until gelatin has dissolved. Turn mixer to low; add gelatin mixture. Add pumpkin puree, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, allspice, ginger, salt, and sour cream; combine. Pour filling into pie crust; refrigerate until set, 4 hours or overnight.

To serve, whisk heavy cream, confectioners sugar, and vanilla in a medium bowl until stiff. Using an Ateco #864 star tip, pipe whipped cream in rosettes onto pie. Sift remaining tablespoon cinnamon on top.

Serves 8 to 10.

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