Pumpkin Ginger Mousse Tart Recipes

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:

• Heat oven to 425°F. In small bowl, mix all Crust ingredients with spoon or electric mixer on low speed until dough forms. Press dough firmly and evenly against bottom and side of ungreased tart pan with removable bottom, 9x1 inch. Place pan on cookie sheet.
• In medium bowl, mix all Filling remaining except whipped cream with spoon until well blended. Pour mixture into crust on cookie sheet. Bake 10 minutes.
• Reduce oven temperature to 350°F. Bake 45 to 50 minutes longer or until knife inserted near center comes out clean. Cool completely on wire rack, about 1 1/2 hours. Serve with whipped cream. Garnish with additional chopped crystallized ginger if desired. Store covered in refrigerator.

Steps:

• Preheat oven to 350 degrees F. Put a 9-inch removable-bottom fluted tart pan on a baking sheet.
• Make the crust by combining the ginger cookie crumbs and melted butter in a large bowl, until well blended. Add the crumbs to the tart pan and evenly press over the bottom and up the sides with the bottom of a measuring cup. Bake until set and a bit darker in color, 10 to 12 minutes. Remove from the oven and set aside to cool.
• In a bowl, whisk together the pumpkin, condensed milk, egg yolks and salt until well blended. Pour the filling into the cooled crust, return to the oven, and bake until set and beginning to brown on the top, about 30 minutes. Remove tart from the oven, cool to room temperature and then chill in the refrigerator, at least 1 hour or until ready to serve.
• To serve, carefully remove outer tart shell ring and slice. Eat and enjoy!
• NOTE: Any crushed gingersnap cookie will do; just be sure to use 2 1/2 cups crumbs for the crust.

Steps:

• Put about 1-inch of water in a saucepan and bring to a simmer over medium heat. Beat the egg yolks, sugar, rum, and orange juice in a heatproof bowl that can rest in the saucepan without touching the water (we like stainless steel ones) until foamy and light, about 30 seconds. Set the bowl over the water and whip with an electric mixer or whisk, moving in a circular motion around the bowl, until the eggs thicken, about 2 minutes.
• Remove the bowl from the heat and, with the mixers, beat in the pumpkin, spice, and salt. Continue beating until the mixture is cooled. Stir in about 1/2 the ginger.
• In another bowl, whip the cream until it forms stiff peaks. Fold the whipped cream into the pumpkin mixture. Divide the mousse among 8 bowls or wine glasses, scatter the remaining ginger over the top of each, and cover tightly with plastic wrap. Chill mousses for at least 2 hours and up to 24 hours.
• Please note: If you are restricting sugar in your diet, you can substitute 1/3 cup sugar substitute for the 1/3 cup sugar. The nutrient value per serving will then be 281 calories, 25 g fat (15 g saturated), 4 g protein, 10 g carbohydrate, 2 g fiber.

Steps:

• Prepare the crust:
• Combine gingersnap crumbs and melted butter; mix with a fork until all crumbs are moistened. Firmly press crumb mixture into the bottom and up the sides of a 9-inch pie plate coated with non-stick cooking spray. Bake at 350 degrees for 10 to 12 minutes. Set aside to cool completely.
• Prepare the pumpkin mousse filling:
• In a mixing bowl, stir together pumpkin, milk, pudding mix, and pumpkin pie spice. Fold in whipped topping.
• Spoon pumpkin mixture into cooled crust. Cover and refrigerate overnight. Garnish with additional gingersnap cookies, if desired.

Steps:

• Fill a medium pot with a few inches of water and bring to a simmer.
• In a small pot, add ¼ cup of cold water, sprinkle gelatin over the top and let soften for a minute or two. Place on stove and stir over low heat to liquify, being careful not to boil. When gelatin is dissolved, remove from heat and let cool.
• In a medium stainless steel mixing bowl, whisk together the egg yolks and ½ cup sugar.
• Add the pumpkin, ginger, cinnamon, nutmeg, salt and milk and beat to blend. Set the bowl over the pot of simmering water on the stove and beat constantly with the whisk (this could be done with a portable electric mixer on a low setting, but it tends to splatter) until the mixture thickens and becomes custardlike, about 5 minutes.
• Pour and scrape the gelatin into the pumpkin mixture. Pour and scrape the mixture into a large mixing bowl and let pumpkin mixture cool for about 10-15 minutes.
• Beat the egg whites until they hold soft peaks and slowly add the remaining sugar, beating until the whites are firm and the sugar has been fully incorporated. Beat half of the whites into the pumpkin mousse. Add the remaining whites, folding them in gently.
• Beat the cream until it is stiff and fold it into the mousse. Divide prepared mousse among parfait or wine glasses. Chill until set, at least 2 hours or up to a day.

Steps:

• Preheat oven to 350°. In a small bowl, mix crushed cookies and chopped pecans; stir in butter. Press onto bottom and up sides of an ungreased 9-in. deep-dish pie plate. Bake 10-12 minutes or until lightly browned. Cool on a wire rack., In a microwave-safe bowl, sprinkle gelatin over cold water; let stand 1 minute. Microwave on high for 30-40 seconds. Stir and let stand 1 minute or until gelatin is completely dissolved., In a large saucepan, whisk brown sugar, cream and egg yolks until blended. Cook over low heat until a thermometer reads at least 160°, stirring constantly. (Do not allow to boil.) Remove from heat; stir in pumpkin, pie spice and gelatin mixture. Cool completely., Fold in whipped topping. Pour into crust; refrigerate until set. Drizzle with ice cream topping; sprinkle with pecans.