Step 1Roll out the pie crust dough to a 10-inch circle (one-fourth-inch thick) and press it in the bottom and slightly up the sides of a 9-inch springform pan. The extra dough on the sides will compensate for shrinkage. Bake at the temperature your recipe indicates until golden brown and cooked through. Cool completely before filling with custard.
Step 2Heat the oven to 325 degrees. In a medium bowl, whisk together the sugar, ginger and cinnamon. Add the eggs and whisk until smooth. Whisk in the brown sugar, pumpkin, sour cream, heavy cream and brandy.
Step 3Pour the mixture into the springform pan on top of the cooled pastry. Cover the pan with buttered aluminum foil and bake until the custard is just set, about 1 hour.
Step 4Remove from the oven and cool at room temperature. The recipe can be prepared to this point 2 days in advance and refrigerated.
Step 1Combine the heavy cream and creme fraiche in a large mixing bowl and beat until it starts to thicken and swell. Add the sugar and maple sugar and continue beating until stiff.
Step 2Spread in an even layer on top of the pumpkin custard and refrigerate.
Step 1Whip the cream until it forms soft peaks. Chill in the refrigerator until ready to use.
Step 2Combine the brown sugar, cinnamon and ginger in a mixing bowl. In a heavy saucepan, combine the sugar, 1 tablespoon water, and the lemon juice and cook over high heat until the mixture turns caramel color, at about 335 degrees. This will take about 4 to 5 minutes.
Step 3Place the remaining 2 tablespoons water in a small bowl and sprinkle the gelatin over the top. Stir, then let it sit for 1 minute.
Step 4Remove the caramel from the stove and stir the brown sugar mixture into it. Add the softened gelatin and stir to dissolve. Whisk in the canned pumpkin and set aside.
Step 5Using an electric mixer, beat the egg whites until they foam. Add the cream of tartar and about 1 tablespoon of sugar and beat. Continue to beat, adding the remaining sugar in a slow, steady stream. Beat until the egg whites are stiff and shiny, about 2 minutes.
Step 6Lighten the warm pumpkin mixture by folding in one-third of the beaten egg whites using a balloon whisk. Pour the remaining egg whites over the top and carefully fold them into the pumpkin mixture using a rubber spatula. Fold in the whipped cream.
Step 7Carefully pour the chiboust mixture over the whipped cream layer and smooth the top. Refrigerate for 2 hours until set. This can be made a day in advance.
Step 8To serve, gently unmold the torte from the springform pan and set it on a plate. Garnish with additional whipped cream if desired.