Ingredients

• 5 oz. graham crackers
• 5 oz. Oreo cookie crumbs
• 6 oz granulated sugar
• 1 tbsp. citrus zest
• 3/4 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/3 cup unsalted butter, melted
• 1/4 cup apple cider
• 2 tbsp. unflavored gelatin
• 3 large egg whites, well chilled
• 1 1/2 cups homemade or canned pumpkin puree
• 1/4 tsp. allspice
• 1/4 tsp. ginger
• 1/2 tsp. salt
• 1/4 cup sour cream
• 1.5 cups heavy cream
• 2 tsp. confectioners' sugar
• 1/2 tsp. pure vanilla extract

Directions

1. Pre-heat oven to 335 degrees.
2. Transfer crumbs to a mixing bowl and add the butter and stir with a spoon until combined.
3. Firmly press mixture into the bottom and just up the sides of a 10-inch tart pan or several 2, 3 or four inch pans. Bake the large crust for 10- 12 minutes and the smaller crust for 6-8 minutes until the crust is form and set. Set aside to cool at room temperature. This step can be done up to 24 hours in advance.
4. Using a small bowl, add the apple juice and sprinkle gelatin into the liquid, do not blend and gently warm the gelatin on the stove to melt. This will be added to the pumpkin mixture.
5. Use an electric mixer with a whish attachment or a hand blender fitted with the same, beat the egg whites on medium-low speed until fluffy and set aside.
6. Refresh the mixer and add the heavy cream to the bowl and whip the cream to soft peaks form. Add ¾ cup of sugar and continue to blend while adding the gelatin until firm peaks form.
7. Add the pumpkin puree to a large bowl and add the remaining cinnamon, nutmeg, allspice, ginger, salt, Aplle juice-gelatin mixture and sour cream and blend well.
8. Gently fold in the whipped egg whites and the whipped cream until just blended.
9. Spoon the filling into the crust and refrigerate 3- 4 hours, overnight or until set.
10. Before serving whisk heavy cream, confectioners' sugar, and vanilla in a medium bowl until stiff peaks form.
11. Artfully spoon the cream on top of the pie or tart and dust with shaved chocolate, cinnamon or nutmeg.