Chiffon Pumpkin Pie with Pecan Brittle Recipe | Food Network UK

Ingredients

• For the Pie
• One 9-inch prepared graham cracker pie crust
• 1 packet unflavored gelatin
• One 425g can pure pumpkin puree
• 3/4 cup whole milk
• 1/2 cup sugar
• 2 large egg yolks
• 1 teaspoon pumpkin pie spice
• Pinch fine salt
• 1 1/4 cups cold heavy cream
• For the Pecan Brittle
• 2 cups sugar
• 1 cup toasted pecan halves, broken into peanut-size pieces
• 1 teaspoon salt