The “Granddaddy” of Pumpkin Desserts – Pumpkin Pie

Homage to the Great Pumpkin and Autumn flavors!

Wightman's Farm,  New Jersey

Wightman’s Farm, New Jersey

What would a “Shout Out” to Pumpkins be without the mention of Pumpkin   Pie?

 Pumpkin pie is a universal Autumn Dessert and truly places the Pumpkin and Pumpkin Picking Season… on it’s well deserved pedestal of the “Granddaddy” of fall flavors.

 I love pumpkins…recipes for pumpkins would not be complete without a good pumpkin pie recipe!

The crust is the kicker for this pumpkin pie recipe.  It needs to bake completely and then cooled completely before adding the filling.

Yes, you can cool it down quicker in the fridge once you let it cool for about 20 min. on your stove top first.


The walnuts in the crust will release their oils along with the butter in the recipe.  If the walnuts are extra oily and release excess oil on the bottom of the pie crust once baked…simply absorb some with kitchen paper and then cool the pie crust down immediately.

Also, this pie crust is very forgiving.  If it looses some shape or you realize that during the baking it was not evenly laid out in the pie tin, you can easily press the crust while it is still hot from the oven to correct any areas that need correction.

“This recipe is a professional one…but a  simple one  to follow… and can easily be made at home  by a passionate home cook.”

Pumpkin Mousse Pie with Ginger Snap Crust


  • Jamaican Dark Rum – 12 tablespoons
  • Water (room temperature) – 4 tablespoons
  • Gelatin (powdered) – 9 teaspoons
  • Sugar – 2 cups
  • Corn Starch – 1 cup (level)
  • Cinnamon (powder) – 2 – tablespoons
  • Ginger ( ground) – 2 – teaspoons
  • Salt – 1/2 teaspoon
  • Milk – 4 cups
  • Yolks – 8
  • Pumpkin Puree ( canned or fresh)  – 4 cups ( packed and leveled)
  • Vanilla Extract – 4 – Tablespoons
  • Heavy Cream – 2 cups


  • Pour the Rum and water in a cup and stir in the gelatin leave for 10-15 minutes to bloom
  • In a heavy sauce pan add the sugar, cornstarch, cinnamon, ginger, and salt. Pour over half cup of the milk slowly while simultaneously whisking the ingredients.
  • Add in the yolks and whisk well to incorporate.
  • Add rest of the milk and cook slowly on stove over a medium-low flame constantly stirring with a wooden spoon.
  • Once the mixture starts to bubble stop stirring and let boil 30 seconds longer.
  • Remove from heat and add the liquids with the bloomed gelatin, then stir in the pumpkin puree.
  • Place all back on the stove and bring to a boil. Once boiled pass all through a medium seized mesh strainer to remove any lumps that may have developed.
  • Once strained place over an ice-bath to cool.
  • When slightly cool…add the vanilla.
  • Whip the cream until you reach “light peak” consistency.
  • Fold the whipped cream into the cooled pumpkin mixture and reserve.
  • Pipe into the homemade ginger snap crust and reserve until ready to serve. ( recipe to follow)
  • Top with a dollop of fresh whipped cream sweetened to your liking.

ginger snap cookies


Ginger Snap Cookie Crust (recipe)


  • Crushed Ginger Snap Cookies – 4- 1/2 cups
  • Walnuts ( crushed) – 1- 1/2 cups
  • Sugar – 4 tablespoons
  • Melted Butter – 24 Tablespoons

Procedure for the crust:

  • Finely crush in kitchen aid or with rolling-pin the cookies and the walnuts to a fine well ground consistency.
  • Add the melted butter (mix well)
  • Press into the pie tins evenly all around ans up the sides of the pie mold.
  • Place pie tin in freezer to set the crust.
  • Preheat oven to 350 degrees Fahrenheit .
  • Bake the pie crust for 15 minutes or until slightly firm.(DO NOT OVER BAKE!)
  • The pie crust will harden further as it cool…so this needs to be taken into account. If over baked the crust will become to hard once it cools.
  • Let pie crust cool completely… you can set in the refrigerator to cool and hold until ready to fill with the pumpkin filling.


pumpkin pie


This is a Mousse-Pie… once the baked crust is filled it does NOT have to be cooked again. It just needs to be placed back in the refrigerator to set.

“Just before service one can simply decorate the pie top with some fresh whipped cream…no need for anything more.

The pie and it’s crust pack a one two punch of “Autumn flavors” and are the focus of this recipenot a fancy topping!”

“Pumpkin Pie is  simply delicious and showcases pumpkin at its very best!”


  • Matilda

    I don’t really like pumpkin but this pumpkin mousse sounds great!

  • Franco Lania

    Hi Matilda,

    Even non-pumpkin fans love this recipe. Give it a whirl one day and let me know what you think.

    All the best,

  • Maureen | OrgasmicChef

    Anything with 12 tablespoons of rum gets MY attention! It looks dellicious!

  • Baker One

    I made this recipe tonight in preparation for Thanksgiving. I was very excited about the idea of a mousse pumpkin pie! Unfortunately, I think the portions might be incorrect. With 4 cups of milk and 4 cups of pumpkin puree, there was enough filling for 4 standard 9-inch pie pans. If you’re using this recipe for a single pie, I strongly recommend halving or quartering the ingredient portions.

  • Franco Lania

    Hello and thank you for the feedback.

    Thank you for the feedback on the pumpkin mousse pie. I will most definitely look into the proportion problem.

    Once you made the pie and it set, did you like it?

    Hope you had a wonderful Thanksgiving!



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  • Baker One

    It’s been a couple months, but the pie was absolutely delicious and a Thanksgiving hit! While gingerbread crust really stole the show, the spices and light pumpkin flavor was also a unique treat! In fact, I navigated back to this page to print the recipe and give it another shot for an upcoming event.