4 tablespoons (1/2 stick) unsalted butter, room temperature, plus more for pan
1 teaspoon ground cinnamon
1/2 cup plus 1 tablespoon sugar, divided
3/4 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1 large egg yolk
1/2 teaspoon vanilla extract
4 ounces cream cheese, room temperature
3/4 cup canned pumpkin purée
3/4 cup pure maple syrup, preferably dark
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon, plus more for sprinkling
1 tablespoon brandy
1 3/4 teaspoons unflavored gelatin
1 1/2 cups heavy cream, divided
A 9" pie pan (not deep dish)