Three-Layer Pumpkin Pie

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The New York Times
Nutrition per serving    (USDA % daily values)
CAL
491
FAT
100%
CHOL
116%
SOD
25%

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Ingredients for 8 servings

2 tablespoons brandy

2 1/2 cups heavy cream

2 1/2 cups fresh or canned pumpkin puree

1 tablespoon unflavored gelatin

1/2 teaspoon allspice

5 eggs

1 teaspoon cinnamon

1 teaspoon ground ginger

1/4 cup plus 6 tablespoons granulated sugar

3/4 teaspoon nutmeg

1 teaspoon salt

1 baked 10-inch pie shell

1 cup packed, light brown sugar

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