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    Home » Desserts

    Deconstructed Pumpkin Pie

    November 21, 2020 by untoldrecipesbynosheen 3 Comments

    Jump to Recipe - Print Recipe

    This Deconstructed Pumpkin Pie is an easy last minute dessert you can put together if you're short of time. Honestly, I like it a tad more than regular pumpkin pie. Delicious pumpkin custard is layered with whipped cream, crushed gingersnap cookies, toasted hazelnuts and a drizzle of sea salt caramel sauce. Your guests will savor each bite and scrape the bowl at the finish!

    deconstructed pumpkin pie

    What Are Deconstructed Desserts ?

    The Merriam-Webster dictionary defines the word deconstruct as the process where you "take apart or examine in order to reveal the basis or composition" of something. Of course their definition references Literary works, but in the cooking world the meaning of the word has taken on a whole new dimension. The result is a popular new trend created by Spanish Chef Ferran Adria as per spoonuniversity.com.

    My first introduction to this concept was while watching a televised cooking competition. The concept sparked my interest and I have been hooked since then. I find this an easy, creative and fun way to make and serve desserts, especially when in a hurry!

    The Deconstructed Pumpkin Pie Recipe

    The Filling

    The key when making a deconstructed dessert is to retain the essence of the dish you are recreating. The biggest change here will be that the pumpkin filling will provide the base for the dessert. You can make the filling using my individual-pumpkin-pies recipe, or use store bought premade filling.

    The Gingersnap

    By adding a gingersnap cookie, I'm keeping something crispy in my dessert, similar to the crust. Whereas the crust is on the bottom, my cookie sits atop. It adds the texture that the crust would have but with a slightly different flavor.

    A crust is buttery and flaky with a mild taste, whereas gingersnaps are thin and crunchy with a sharper taste. We do want the filling to remain the star of the show so a small sized cookie like this is enough to tease us into thinking we're eating a pie and the ginger flavor helps by gently enhancing the flavor of all the spices in the filling.

    The Whipped Cream

    As whipped cream is often eaten on a pie, adding some to our creation helps us stay close to the desserts origins and also assists in blending the flavors of the filling and gingersnaps.

    The Hazelnuts

    The crushed toasted hazelnuts contain hints of the same sweet and earthy fall flavors that the pumpkin does. This creates a perfect balance to the sweet cream and gingersnaps.

    The Caramel Sauce

    A sweet drizzle of Ghirardelli Sea Salt Caramel carries and elevates the tones of the brown sugar in our pie filling.

    Everything combines into a beautiful blend that contains the best of fall flavors and colors in just a few minutes.

    Set up a small dessert table and have these deconstructed pies, some of my bread-pudding-with-praline-sauce in individual serving cups, the more traditional individual-pumpkin-pies and anything else you're cooking all set up and you'll wow your guests!

    Don't forget to drop some pictures from your beautiful Thanksgiving table!

    deconstructed pumpkin pie

    Deconstructed Pumpkin Pie

    Nosheen Babar
    This Deconstructed Pumpkin Pie recipe is a quick, easy and tasteful twist on the traditional pumpkin pie. Try it this Thanksgiving!
    5 from 1 vote
    Print Recipe
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    Prep Time 15 mins
    chill whipped cream 30 mins
    Total Time 45 mins
    Course Dessert
    Cuisine American
    Servings 4 people
    Calories 420 kcal

    Ingredients
      

    • 2 cups Pumpkin Pie Filling
    • ½ cup Whipped Cream Topping*
    • 4 Tbsps Ghirardelli Sea Salt Caramel Sauce
    • 4 Tbsps Roasted Crushed Hazelnuts
    • 4 Gingersnap Cookies

    Whipped Topping

    • ½ cup Heavy Whipping Cream
    • 2 tbsps Powdered Sugar

    Instructions
     

    • For the pumpkin custard filling I used my super easy recipe for the Individual Pumpkin Pies on this blog but feel free to use your favorite recipe or make it even easier and buy store bought filling.
    • For the Whipped Topping, just mix the cream and sugar in your electric mixer till it's lightly fluffy and holds its own shape and refrigerate for about 30 minutes before using (SEE NOTES)
    • Lightly toast the hazelnuts and crush by putting them in a ziplock bag and beating them gently with a rolling pin (SEE NOTES)
    • Just portion the pumpkin filling in 4 containers, top with your chilled cream, drizzle some caramel sauce and top with a sprinkle of the nuts and a cookie (SEE NOTES)

    Notes

     Whipped Cream - Remember whenever making your own whipped cream it's very easy to over mix and get a buttery texture. Once you chill it, the cream firms up and holds up perfectly. Of course you're always welcome to use cool Whip or Reddi Wip but homemade whipped cream tastes amazing and is so easy to do I would highly recommend it.
    Hazelnuts - You want odd sized pieces to really get the right texture in your dessert and this is the best way to achieve that. You don't have hazelnuts on hand? swap for Pecans. You can really opt for any nut but I do think one of the two will work best with the particular flavors here. But since you'll be the artist of your own masterpiece feel free to experiment and please do share your ideas in the comments!
    Ramekins - I used plain white ramekins but clear dessert cups or glasses will work well too. Sometimes you can get mini sized disposable clear cups in different shapes and sizes and it makes for cute presentation

    Nutrition

    Serving: 1gCalories: 420kcalCarbohydrates: 62gProtein: 5gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 47mgSodium: 398mgPotassium: 329mgFiber: 13gSugar: 6gVitamin A: 11711IUVitamin C: 6mgCalcium: 104mgIron: 2mg
    Keyword easy dessert, holiday desserts, pumpkin dessert, thanksgiving desserts
    Tried this recipe?Let us know how it was!

    More Pakistani & South Asian Desserts

    • Pumpkin Halwa {Gluten Free Dessert}
    • Easy Milk Barfi {Burfi Recipe}
    • Carrot Halwa {Gajar Ka Halwa}
    • Gulab Jamun with Milk Powder

    Reader Interactions

    Comments

    1. Ayesha

      January 03, 2021 at 8:24 pm

      I ended up by combing this with the mini pumpkin pie recipe and the end product was divine . A crunchy top and the inside as smooth as silk .

      Reply
      • untoldrecipesbynosheen

        January 03, 2021 at 9:47 pm

        Thank You Ayesha. SO glad you liked it and I love it when people get innovative and add their own touch to the recipes!

        Reply

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    Hi, I'm Nosheen! Welcome to my world of Authentic South Asian recipes and much
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    I’ve loved to cook from a very early age and my cooking style incorporates authentic recipes that hail from my mother's and grandmother's kitchens as well as many that I’ve developed and created along the way. 

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