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For the crust:
2 cups graham cracker crumbs (14 crackers)
1/3 cup sugar
1/4 tsp ground cinnamon
1/4 cup Oilerie cinnamon evoo
1/4 cup Oilerie walnut or hazelnut oil
For the filling:
1/2 cup half-and-half
1 (15 ounce) can pumpkin puree
1 cup light brown sugar, lightly packed
3/4 tsp kosher salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
3 extra large egg yolks
1 package (2 teaspoons) unflavored gelatin
1/2 tsp grated orange zest
1/2 cup cold heavy cream
2 TBL sugar
Preheat the oven to 350 degrees. Combine the graham cracker crumbs, sugar, cinnamon and both oils in a bowl and mix well. Pour into a 10" spring form pan and press evenly into the sides and bottom. bake for 10 minutes and then cool to room temperature.
For the filling, heat the half-and-half, pumpkin, brown sugar, salt, cinnamon and nutmeg in a heat-proof bowl set over simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir in some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. remove from heat.
Dissolve the gelatin in 1/4 cup cold water. Add the dissolved gelatin and orange zest to the mixture. Set aside to cool.
Whip the heavy cream in the bowl of an electric mixer fitted with a whisk until soft peaks form. Add the sugar and continue to whisk until you have firm peaks. Carefully fold the whipped cream into the pumpkin mixture and pour it into the tart shell. Chill for two hours or overnight.
You may garnish with more whipped cream if you'd like.
I've never substituted evoo for butter in a crumb crust. Looking forward to trying this. Like I really need to love another dessert! : ) Left by: Susan Chaney (December 1st 2010)
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