Prepare your water bath canner and jars. Place jar lids and rings in a small pot of simmering water.
Heat the vinegar, water, and sugar together in a large, non-reactive pot. Stir frequently until the sugar is dissolved. Place the spices in a piece of cheesecloth and tie together with twine. Place in the liquid.
Add the pumpkin to the pot and bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, until the pumpkin pieces become fork-tender and turn translucent, about 35-40 minutes.
Ladle the pumpkin into sterilized canning jars. Cover with the brine leaving 1/2-inch of headspace. You may also place a couple pieces of whole spices into the jars, if desired. Wipe the rims of the jars.
Top with the lids and rings. Boil in the water bath canner for 20 minutes. Remove and place on a towel. Let sit for about 24 hours. Ensure the the lids pop and seal. Store in a cool, dark place for up to one year.
Combine prepared green pepper, cucumber, and onion in a large, non-reactive (stainless steel or enamel-coated) pot. Stir in one cup of water and apple cider vinegar powder and bring to a simmer. Simmer, stirring occasionally, until the vegetables have cooked down and the liquid is reduced by about 1/3, about 30 minutes. Drain the vegetables, discard liquid, and return vegetables to the pot.
Add remaining vinegar, sugar and the spices. Bring to a simmer and cook for five minutes. Remove pot from heat.
Fill jars, wipe rims, apply lids and rings. Process in a boiling water canner for 10 minutes (starting time when pot returns to a boil). Remove jars from pot and let cool on a towel-lined countertop.
When jars are completely cool, remove the rings and test the seals. The relish is good to eat immediately. Store sealed jars in a cool dark place for up to a year.
Make the graham cracker crust: Break the graham crackers apart and place in a food processor along with the flour, sugar and salt. Pulse until finely ground. With the food processor running, pour the butter in a steady stream until moist crumbs form. Transfer to an 8-inch disposable pie tin and press down on the bottom and 1 inch up the sides. Freeze for 1 hour, until the pie shell sets.
Make the margarita curd: In a large heatproof bowl, whisk together the lime juice, tequila, sugar, eggs and egg yolk, and place over a medium saucepan of simmering water. Whisk continuously until a creamy, thick custard consistency forms, 6 to 8 minutes, or until it registers 175° on a heatproof thermometer.
Gradually whisk in the cubes of butter until incorporated and remove from the heat. Pour the custard through a fine-mesh strainer into a medium bowl, then pour the strained mixture into the prepared pie crust. Freeze until completely firm, 4 to 6 hours.
Make the blueberry compote: In a medium saucepan, combine the blueberries, water and sugar, and shake to coat the blueberries. Bring to a boil. Remove the lid and simmer until most of the berries have burst and the liquid has reduced to a syrup, 8 to 10 minutes. Remove from the heat and stir in the lime juice. Transfer to a nonreactive bowl and chill. Makes 1½ cups of compote. Make ahead: The compote can be made up to 5 days in advance. Cover and chill until ready to use.
Make the whipped cream: In a large bowl or a mixer fitted with a whisk attachment, whisk the heavy cream, powdered sugar, lime zest and tequila until medium peaks form. Remove the pie from the freezer 15 minutes before serving and pipe or spread the whipped cream on top. Sprinkle with flakey sea salt and, using a spoon, top with ¾ cup of the blueberry compote. Sprinkle the green sanding sugar around the sides of the pie and serve.
Recipe Notes
Recipe: Frozen Margarita Pie - from Zac Young, David Burke Restaurant Group, New York & Tasting Table.
