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.

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!

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.

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.

The taste just fell flat.

I added more spice to the pumpkin.

Nah, still no pizazz.

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.

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.

Finally, a dessert I could hoop de doo about!  I love when that happens.

Watch video here: