• 1 piecrust, blind baked, or a graham cracker pie crust
• 1 cup granulated sugar
• 1/3 cup water
• 1 teaspoon lemon juice
• 2 cups half-and-half (or 1 cup whipping cream and 1 cup whole milk)
• 1/3 cup packed dark brown sugar
• 8 egg yolks (keep the egg whites for the topping)
• 1/4 cup cornstarch
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 4 teaspoons unflavored gelatin
• 2/3 cup water
• 1 cup pumpkin puree or canned pumpkin (room temperature)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 cup whipping cream

Prepare Piecrust:

Preheat oven to 375 degrees F. On a lightly floured surface use your hands to slightly flatten the pastry ball. Roll pastry from center to edges in a circle 13 inches in diameter. Transfer to a 9-inch deep-dish pie plate. Trim to 1/2 inch over edge; crimp edge lightly to the lip of the plate. Prick bottom and sides of pastry with a fork. Wrap and freeze for 20 minutes or refrigerate for two hours.

Line dough with foil or parchment; fill with dried beans or pie weights to the top. Bake 15 minutes. Remove parchment and weights; bake 15 minutes more or until lightly golden. Cool on wire rack. Once cool, you may proceed with filling.

For the custard filling:

In a large saucepan combine granulated sugar, 1/3 cup water, and lemon juice. Stir over low heat until sugar has dissolved. Brush sides of pan with a moist pastry brush to remove clinging sugar.

Increase heat to medium-high and cook, without stirring, until a medium amber color (slightly lighter than a penny), about 10 minutes. Remove from heat; pour in half-and-half (mixture will bubble vigorously). Return to low heat; stir until caramel dissolves into cream. Keep warm.

In a large bowl whisk together egg yolks, brown sugar, cornstarch, vanilla, and 1/2 tsp. salt until well combined. While whisking, slowly pour about 2 cups of the warm caramel mixture into bowl; continue whisking until well combined. While whisking, pour the egg/caramel mixture back into the saucepan and whisk over medium heat until thickened, about 8 minutes.

Transfer to a large bowl; cover surface of cream completely to avoid forming a skin. Refrigerate at least 2 hours. Once cool, spread a little more than half the mixture into the cooled pie shell. Refrigerate the pie. Keep the reserved custard at room temperature as you prepare the mousse.

Prepare Mousse:

In a large microwave-safe bowl soften gelatin in 2/3 cup water; let stand several minutes. Heat in microwave on 50 percent power 1-1/2 to 2 minutes or until gelatin is dissolved, swirling every 30 seconds. Stir in pumpkin puree, spices, and remaining custard.

In a small bowl beat whipping cream until stiff peaks form; gently fold into pumpkin mixture. Spread over caramel in prepared crust. Refrigerate at least 4 hours (preferably overnight) before topping with Meringue.

Meringue Topping

• 8 egg whites
• 1 2/3 cups sugar
• Pinch salt

In a double boiler set up (a metal bowl over simmering water) whisk together egg whites, 1-2/3 cups sugar, and a pinch salt. Continue to whisk until egg whites reach 160 degrees F when tested with a candy thermometer, about 15 minutes.

Remove to a mixing bowl and If necessary, continue beating until stiff, shiny peaks form and the meringue is cool. The meringue may need a few minutes to cool to room temperature and may need to be beat a little more to stiff peaks after it’s cool. *

Top pie with cooled meringue sealing to the edges of the pie crust. If piping, top with about half of the meringue then pipe decorative stars using a large, star tip. Toast the meringue with a kitchen or benzomatic torch.

• If you don’t have a stand mixer, divide the heated egg whites into two different bowls and mix half at a time. Don’t leave the egg whites in the bowl you’ve heated them in or they will continue to cook from residual heat.