Bethany Kehdy

A Champion of Middle Eastern Food & Recipes

The Best Pumpkin Pie. Ever.

Pumpkin Pie

Pumpkin Pie

Before I begin rambling on about bloggetitis, I would like to say that this post is dedicated to Halloween, Thanksgiving…

Pumpkin Pie

And, a certain man in my life.


This cake and post is dedicated to my brother Eli, because he’s just turned the wonderful age of 19! There he is in the below picture, the youngest one, chewing grass at such a tender age.

The Kehdys

(From left; moi, Eli, 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.

Pumpkin Pie

But instead, I’m here eating a chicken leg and writing this post.


(Courtesy of

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 the things I love are ginger snaps and I thought they would go very well with the home made pumpkin 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.

The Best Pumpkin Pie. Ever.
Prep time
Total time
Serves: 4
  • 200g ginger cookies
  • 50g walnuts
  • 80g sugar
  • 100g unsalted butter, melted
  • 300g pumpkin puree
  • 100g sugar
  • ⅛ teaspoon cinnamon
  • ⅛ teaspoon Nutmeg
  • ⅛ teaspoon Vanilla
  • 300ml double cream (divided 250 ml/50ml)
Brandy Chantilly
  • 250ml double cream
  • 15ml brandy ( you could even go with 20ml if youโ€™re brave
  • 1 tablespoon sugar
  • 4 mini pie trays with removable base
  1. In a pan, toast the walnuts for about 1 minute then add the sugar and caramelize for a further 1-2 minutes.
  2. Add the caramelized walnuts & ย ginger cookies in a food processor and blitz for 1 minute.
  3. Add the semi-cooled melted butter and blitz another 1 minute.
  4. 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.
  5. Remove. Set aside and let cool for about 20 minutes or so.
  6. In the mean time beat the double cream (250ml) to a soft peak.
  7. Using a metal spoon, fold the whipped cream into the pumpkin puree mixture.
  8. In a mini-pie tray, spread the cookie-walnut mixture.
  9. Now, smooth over the pumpkin mousse.
  10. 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.


23 thoughts on “The Best Pumpkin Pie. Ever.

  1. Well this is simply yummy and the ginger is the super ingredient i would have never thought to use…Bravo!

  2. 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!

  3. THATS SO SWEET ๐Ÿ™‚ 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 ๐Ÿ™‚ mwaah!

  4. 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!

  5. 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 ๐Ÿ™‚

    Happy Birthday Eli!

  6. 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.

  7. 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

  8. Wow this is truly something! i came across it by accident and you know what? i’m making it! just a question though, how big are those mini pie tins??

    1. It’s actually not as hard as it looks Cheyenne. The tugsheot part for me is always cutting the layers in the cake without turning the whole thing into crumbs LOL. I found a really good bread knife made all the difference in that step. And I’m with you on the pumpkin love

  9. Hi, Ive never tried pumpkin pie before but this year Im determined to give it a whirl and have been looking for a recipe that I think sounds really nice and this does. Thank you so much for sharing xxx And Happy Birthday to your ‘little’ brother xxxx

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