• Recipes
• Pastry
• Pies
• Chocolate pumpkin mousse pie

I just love layers. I don’t know, maybe I am influenced by the Legos and Lincoln Logs of my youth; but there’s something about stacking that intrigues me. <br /> <br />So when it comes to stacking flavors, I’m particularly interested. And if those flavors happen to be pumpkin and chocolate, well I’m in hog heaven! <br /> <br />Now some of my recipes fall into the make-and-turn-out-perfect-the-first-time category. Whereas, others seem to fall more into the trial and error (with emphasis on error) category. This is one of the latter. <br /> <br />I knew I wanted something creamy and chocolate/pumpkin. So I started with a pumpkin layer stacked directly on top of the chocolate, nestling them both into a lovely pastry crust. <br /> <br />The taste just fell flat. <br /> <br />I added more spice to the pumpkin. <br /> <br />Nah, still no pizazz. <br /> <br />I switched the crust to Biscoff cookies. Now before I joined the blogging world, I had never heard of Biscoff cookies. After doing some research, I discovered the steadfast heritage of these delightful little tasty, all-natural Belgian “biscuits”. If you want more information about them, click here: Biscoff Cookies. I found them to be a bit tricky to find though, while finally locating them at Walgreen’s–go figure. <br /> <br />My next tweaks included a cream cheese layer and an overall overhaul of whipped cream to make the pie more mousse-like (If you want to know more about making fresh whipped cream, watch my video: How to Make Fresh Whipped Cream). But the mousse slid into a heap after cutting it, thus warranting the inclusion of a little gelatin to stabilize things just a bit. <br /> <br />Finally, a dessert I could hoop de doo about! I love when that happens. <br />

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