Easy Pumpkin Mousse Recipes

Steps:

• Melt the butter in a large skillet. Stir in the marshmallows, milk, and pumpkin. Stir frequently until melted and smooth. Remove from heat; stir in vanilla and pumpkin pie spice. Cool completely, about 30 minutes.
• Combine 1/3 cup confectioners' sugar and 1 cup heavy cream in a large bowl. Use an electric mixer to beat until stiff peaks form. Fold whipped cream into cooled pumpkin mixture. Pour mousse into ramekins or chocolate shells. Cover and refrigerate until firm, about 2 hours.

Steps:

• In a large bowl, beat cream cheese and sugar until smooth; add pumpkin, pudding mix and pie spice. Gradually beat in milk. Fold in whipped topping. , Spoon 1/4 cup mousse into eight serving dishes. Crumble 16 gingersnaps; sprinkle over mousse. Top each with remaining mousse. Refrigerate until serving. Top with whipped cream and additional crushed gingersnaps just before serving.

Steps:

• Place the heavy cream into the bowl of a stand mixer fitted with the whisk. Whisk until medium peaks are formed, 1 to 2 minutes.
• In a separate bowl whisk together the pumpkin puree and milk. Add the pudding mix and vanilla and whisk to combine. Fold in the whipped cream and thoroughly combine. Transfer the mousse into 6 (7-ounce) dessert bowls or ramekins. Place in the refrigerator for at least 1 hour and up to 4 before serving.
• Coarsely chop the Spiced Pecans and sprinkle on top of the mousse just before serving.
• Line a half sheet pan with parchment and set aside.
• Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.
• Place the nuts in a 10-inch cast iron skillet and set over medium heat. Toast, stirring frequently, for 4 to 5 minutes until they just start to brown. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add the sugars and water, stirring until the mixture thickens and coats the nuts, approximately 2 to 3 minutes.
• Transfer the nuts to the prepared sheet pan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage.
• Yield: 1 pound pecans