PUMPKIN MOUSSE
If you've had your fill of pumpkin pie, this cool and creamy pumpkin mousse is perfect for you. Its light and fluffy texture won't make you feel "stuffed" after your favorite turkey dinner. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 335 calories, Fat 15g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 288mg sodium, Carbohydrate 45g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
PUMPKIN MOUSSE
A light airy, alternative to the traditional pumpkin pie. Water can be substituted for milk if you would like a non-dairy mousse. Originally submitted to ThanksgivingRecipe.com.
Provided by Debra Shapiro
Categories Fruits and Vegetables Vegetables Squash
Yield 7
Number Of Ingredients 14
Steps:
- Pour the 1/2 cup of water or milk into a small bowl and sprinkle the gelatin over it to soften.
- Separate the eggs, placing the whites in an electric mixer bowl and the yolks in a heat-proof bowl that holds at least 2 cups.
- Combine the milk, honey and spices in a heavy bottomed saucepan and heat until the honey dissolves and the mixture is steaming hot. Add the softened gelatin with its liquid and stir until it is completely dissolved.
- Pour most of the hot milk mixture into the egg yolks, whisking constantly, then pour this mixture back into the pot and continue heating until it thickens and almost boils. Stir in the pumpkin and keep stirring until there are no big bubbles when you stop stirring for a few seconds. Remove from the heat and whisk in the vanilla.
- Beat the egg whites until frothy, then start adding the sugar gradually, beating until stiff peaks have formed. Fold a big spatula of the whites into the pumpkin custard, then fold in the remaining egg whites. Turn the mousse into a 6-cup metal mold that has been rinsed with cold water. Chill mousse overnight. To unmold, dip the mold in hot water for about 30 seconds then invert onto a serving platter. Alternatively, spoon the mousse into individual ramekins or wine glasses that have a tablespoon or two of chopped crystallized ginger and/or gingersnap crumbs in the bottom. Serve with whipped cream.
Nutrition Facts : Calories 212.5 calories, Carbohydrate 42.6 g, Cholesterol 83.9 mg, Fat 3.4 g, Fiber 1 g, Protein 5.8 g, SaturatedFat 1.4 g, Sodium 57 mg, Sugar 39.1 g
SWEET PUMPKIN MOUSSE
Steps:
- Special equipment: Eight 6-ounce ramekins or 8 mini pumpkins, stems removed and seeds and fleshed scooped out, optional
- In a medium saucepan, whisk to combine the pumpkin puree, sugar, honey, sweetened condensed milk, pumpkin spice mix, vanilla, salt and 1/2 cup heavy cream. Place over medium high heat, bring to a boil, then reduce and cook at a simmer for 5 minutes to dissolve the sugar. Remove from the heat, transfer to a large bowl, let cool, then cover and transfer to the refrigerator to cool completely.
- Whisk the remaining cup heavy cream until stiff peaks form, then the fold whipped cream into the chilled pumpkin mixture. Spoon into eight 6-ounce ramekins, or alternatively, use scooped-out small pumpkins, cover and chill until set, about 4 hours and up to overnight.
- To serve, top with toffee bits or your favorite candy bar.
PUMPKIN MOUSSE
Steps:
- Heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don't want the eggs to scramble. Remove from the heat.
- Dissolve the gelatin in 1/2 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool.
- For the decoration: Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the granulated sugar and vanilla and continue to whisk until you have firm peaks. Fold half the whipped cream into the cooled pumpkin mixture.
- Pour the mousse into a 7 by 4-inch souffle dish. Pipe or spoon the remaining whipped cream decoratively on the mousse and sprinkle, if desired, with orange zest. Serve chilled.
PUMPKIN FLUFF DIP
This is a very creamy and yummy vanilla pumpkin dip that is served with graham crackers. I like the cinnamon graham crackers best, but you can decide for yourself.
Provided by Tiera Lesley
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 5m
Yield 32
Number Of Ingredients 4
Steps:
- In a large bowl, mix together instant vanilla pudding mix, pumpkin and pumpkin pie spice. Fold in the thawed frozen whipped topping. Chill in the refrigerator until serving.
Nutrition Facts : Calories 65.3 calories, Carbohydrate 8.4 g, Fat 3.6 g, Fiber 0.4 g, Protein 0.3 g, SaturatedFat 3.1 g, Sodium 98.7 mg, Sugar 6.9 g
BUTTERSCOTCH PUMPKIN MOUSSE
Guests savor every creamy, spoonful of this spiced autumn dessert. It tastes so good, no one guesses that it's actually low in fat. -Patricia Sidloskas, Anniston, Alabama
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping. , Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping. Sprinkle with coarse sugar if desired.
Nutrition Facts : Calories 95 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 351mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.
QUICK AND EASY PUMPKIN MOUSSE
This is a fast easy treat around the holidays. Pour into chocolate shells purchased at any kitchen store for an elegant touch or with graham crackers for dipping. You can also heat ingredients in the microwave on high for 30 second intervals if you are short on time.
Provided by Kristin_California
Categories Fruits and Vegetables Vegetables Squash
Time 2h45m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 175.7 calories, Carbohydrate 20.6 g, Cholesterol 36.6 mg, Fat 10.3 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 6.4 g, Sodium 36.8 mg, Sugar 15.1 g
PUMPKIN MOUSSE
This light and airy mousse is just the thing when you want the flavor, but not the heft, of pumpkin pie. We think it's an elegant end to a hearty autumn meal - Thanksgiving or otherwise.
Provided by Craig Claiborne And Pierre Franey
Categories custards and puddings, dessert
Time 25m
Yield About 6 cups
Number Of Ingredients 11
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.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 3 grams, Carbohydrate 30 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 112 milligrams, Sugar 27 grams, TransFat 0 grams
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- Gently fold in the whipped topping until it is well incorporated. Refrigerate until you are ready to serve.
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