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.

　　

Ingredients

Makes one 10-inch tart

　　

For the Crust

18 graham cracker sheets, or 2 1/4 cups graham cracker crumbs

　　1/3 cup plus 2 tablespoons granulated sugar

　　3 tablespoons unsweetened Dutch-process cocoa powder

　　1/4 teaspoon ground cinnamon

　　Pinch of grated nutmeg

　　3/4 cup (1 1/2 sticks) unsalted butter, melted

　　

For the Filling

1/4 cup brandy

　　2 tablespoons plus 1/4 cup water

　　2 tablespoons unflavored powdered gelatin (from 3 envelopes)

　　3 large eggs, room temperature

　　3/4 cup granulated sugar

　　1 1/2 cups (12 ounces) canned unsweetened pumpkin purée

　　1/4 cup sour cream

　　1/4 teaspoon ground allspice

　　1/4 teaspoon ground ginger

　　1/2 teaspoon ground cinnamon

　　1/4 teaspoon grated nutmeg

　　1/2 teaspoon salt

　　

For the Topping

1 1/2 cups heavy cream

　　2 tablespoons confectioners’ sugar

　　1/2 teaspoon pure vanilla extract

　　

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.

　　Martha Stewart's New Pies and Tarts