The Best Pumpkin Pie. Ever.
Before I begin rambling on about bloggertitis, I would like to say, that this post is dedicated to Halloween, Thanksgiving…
And, a certain man in my life.
No. It’s not my husband!
Wait. Before you call me any nice names, my husband is one of those men. I thank the universe, I’m lucky to have a few. They all share that pedestal, each in his own way.
But, this cake and post is dedicated to my brother Eli, because he’s just turned the wonderful age of 19! Oh, that number just brought back some memories: good and some bad! Let’s not mention, some really embarassing ones. Like when… No, I can’t bring myself to share it.
Ok.
Once I tried to speak in Chinese and failed miserably. I did it on live national television. No, one understood me as you can imagine. Not even the Chinese.
(From left; me, Eli (eating grass), Joslin, Addie in Baskinta, Lebanon. Our parents had a weird thing for OshKosh B’Gosh)
Eli is one of the sweetest guys. He’s generous, kind, loving and makes me laugh, a lot. Ok. I had to say all that because he’s my guinea pig and If I don’t he’ll stop testing my food.
Eli we wish you a Happy Birthday and we all wish we were there with you to celebrate.
But instead, I’m here eating a chicken leg and writing this post.
(Courtesy of mowielicious.com)
And, experiencing severe twitches in my right eye, that my friend Mowie, diagnosed as bloggertitis. It’s not even Halloween yet, man!
I decided to go for an upside down cake, just because! One of things I love are ginger snaps and I thought they would go very well with the home made pumpking puree. Add some walnuts and I’m even happier. I dare you not to finish the brandy chantilly all on its own. I double dare you! I had to make a second batch.
Upside Down Pumpkin Mousse Pie W/ Ginger-Walnut Crust
& Brandy Chantilly
*Breath*
Serves: 4
Time: 45 minutes
The Cast of Characters
Crust
- 200g ginger cookies
- 50g walnuts
- 80g sugar
- 100g unstalted butter, melted
Mousse
- 300g pumpkin puree
- 100g sugar
- 1/8 teaspoon cinnamon
- 1/8 teaspoon Nutmeg
- 1/8 teaspoon Vanilla
- 300ml double cream (divided 250 ml/50ml)
Brandy Chantilly
- 250ml double cream
- 15ml brandy ( you could even go with 20ml if you’re brave
- 1 tablespoon sugar
- 4 mini pie trays with removable base
The Nitty-Gritty
In a pan, toast the walnuts for about 1 minute then add the sugar and caramelize for a further 1-2 minutes.
Add the caramelized walnuts & ginger cookies in a food processor and blitz for 1 minute.
Add the semi-cooled melted butter and blitz another 1 minute.
Now take the pumpkin puree & add the sugar, spices & 50ml double cream and cook on a medium flame for about 3-4 minutes, till well mixed.
Remove. Set aside and let cool for about 20 minutes or so.
In the mean time beat the double cream (250ml) to a soft peak.
Using a metal spoon, fold the whipped cream into the pumpkin puree mixture.
In a mini-pie tray, spread the cookie-walnut mixture.
Now, smooth over the pumpkin mousse.
Set in the fridge for 1-2 hours. In the mean time, make the brandy chantilly. Add sugar & brandy to double cream and whip to a firm peak. Add to a piping bag to decorate pies with, to taste.
Love,
Bethx
RT @dksfood: (New Post) Best Pumpkin Pie. Ever. 
Well this is simply yummy and the ginger is the super ingredient i would have never thought to use…Bravo!
Beth, that looks so yummy. happy 19th to your brother
Ok, now for making me feel very old (your brother is 19, my SON is 19) you owe me one of these luscious pumpkin treats! They are gorgeous! And Happy Birthday Eli!
THATS SO SWEET
I love youwith all my heart even after having to get food poisining insurance! JUST KIDDING GUYS!!! I know your not going to like that one but hey its my birthday so deal with it 
mwaah!
That looks awesome. Better than the one, me and my MIL tried to make 2 week ago.
Beth my love that looks so yumo! Would be perfect with some of the vanilla ice cream I have here for dessert tonight. I’m so going to give this recipe a go as I’ve still got about twenty pumpkins from my last photo shoot.
And can I just say you’ve got one damn fine lookin’ brother! Same goes for your hunk of a husband. I think you and Chris are going to have the prettiest babies… competition for Hilda’s supermodel Papoose =)
Oh, and Happy Birthday Eli!
PS: How’s that bloggertitis? I still have it!
Combining the ginger and walnut with the pumpkin is simply brilliant! The combination of tastes and textures are obviously magical – just what we expect from you Beth!
Beth, this is the most elegant pumpkin pie I have ever seen and I can just imagine how great it tastes.
You do have some hunks in your life don’t you
Happy Birthday Eli!
What a wonderful recipe and beautiful presentation, your brother must be proud to have a talent sister. Looks delicious
Oooooh, oh oh!!! My goodness this looks stunning…be still my heart. O happy birthday Eli. xxx
Oh, wow. I’m a huge fan of pumpkin pie and this just looks so DECADENT!
Now this is a lovely looking pie! Yes I remember 19 – soooo many – tooo many years ago. What an age Eli enjoy every bit of it!
Yep – that looks like the best pumpkin pie ever! And I know what you mean about parents having a thing about certain brands to styles. My Mom made sure all her children only wore a certain brand of shoes and had short hair. We looked like we belonged to a cult.
LOL! Yea. Cult kinda sums up what we looked like to
Would this recipe work in a standard tart pan? I believe there 9″, It looks great!!
Type your comment here…
Beth, Happy New Year, many thanks for your visit to my blog, most appreciated as i am new to the blogging world. your blog is absolutely beautiful, i went through a few of the posts and then i saw ‘pumpkin pie’ i had to follow the link- pumpkin pie is one of my fave puddings in the world. and having spent a chunk of my childhood in dc, it is also associated with one of my fave holidays in the world- thanksgiving. i love the ginger accent to the pudding. it looks wonderful. i look forward to visiting your blog again, best wishes, shayma
Wow! what an thought !! What a idea !?! Stunning .. Awesome …