PUMPKIN MOUSSE TRIFLE
You can speed up this recipe by using a store-bought pound cake or baking and freezing one ahead of time. The sugared pecans can also be prepared in advance and stored in an airtight container.-Becky McClaflin, Blanchard, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 14 servings.
Number Of Ingredients 20
Steps:
- Preheat oven to 325°. In a large bowl, beat the sugar, pumpkin, oil and eggs until well blended. Combine the flour, baking soda, cinnamon and salt; gradually beat into pumpkin mixture until blended., Transfer to a greased and floured 9-in. square baking pan. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut cake into 3/4-in. cubes., Meanwhile, increase oven setting to 350°. Whisk egg white; stir in pecans and sugars. Transfer to a foil-lined baking sheet. Bake 9-13 minutes or until puffed, stirring once. Cool completely., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Add the pumpkin, cinnamon and vanilla. Fold in 1-1/2 cups whipped topping., In a 3-1/2-qt. trifle bowl or glass serving bowl, layer half each of the cake, pumpkin mousse, remaining whipped topping and pecans. Repeat layers. Cover and refrigerate for at least 2 hours.
Nutrition Facts : Calories 592 calories, Fat 35g fat (14g saturated fat), Cholesterol 66mg cholesterol, Sodium 290mg sodium, Carbohydrate 63g carbohydrate (47g sugars, Fiber 4g fiber), Protein 7g protein.
PUMPKIN MOUSSE TRIFLE
Provided by Marissa Goldberg
Categories Dessert Christmas Thanksgiving Spice Pumpkin Fall Winter Healthy Cinnamon Christmas Eve Sour Cream Nutmeg Seed Self Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Coat a baking sheet with cooking spray. Spread pumpkin seeds evenly on sheet; bake until golden, stirring once, about 25 minutes. In a bowl, mix pumpkin, cinnamon, nutmeg and cloves until smooth. In a second bowl, whip egg whites with an electric mixer until soft peaks form; add 1/2 cup sugar and whip until stiff peaks of meringue form. Gently fold pumpkin mixture into meringue until just combined. In a third bowl, combine sour cream and remaining 1 tablespoon sugar. In a food processor, pulse cookies into fine crumbs. In each of four 5-ounce glasses, divide and layer half of shortbread crumbs and half of pumpkin mousse; repeat layers. Top each with 1 tablespoon sweetened sour cream and sprinkle with pumpkin seeds; serve immediately.
PUMPKIN MOUSSE TRIFLE
This mousse owes its deliciousness to more than just pumpkin-namely PHILADELPHIA Cream Cheese, JELL-O Vanilla Pudding and COOL WHIP Whipped Topping.
Provided by My Food and Family
Categories Home
Time 3h25m
Yield 12 servings, 2/3 cup each
Number Of Ingredients 9
Steps:
- Arrange 32 wafers on bottom and up side of 2-1/2-qt. serving bowl. Beat cream cheese and pumpkin in medium bowl with mixer until blended. Add vanilla and pumpkin pie spice; mix well.
- Beat pudding mix and milk in medium bowl with whisk 2 min. Let stand 5 min. Stir in 1-1/2 cups COOL WHIP. Add cream cheese mixture; mix well.
- Spoon half the pudding mixture into prepared bowl; cover with layers of remaining wafers and remaining pudding mixture. Top with remaining COOL WHIP. Refrigerate several hours or until chilled.
- Top dessert with Autumn Spiced Nuts just before serving.
Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 25 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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 PARFAITS
Provided by Ina Garten
Categories dessert
Time 4h35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Place the rum in a heat-proof bowl and sprinkle the gelatin over it. Set aside for 10 minutes for the gelatin to soften.
- In a large bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg yolks, orange zest, cinnamon, nutmeg, and salt. Set the bowl of gelatin over a pan of simmering water and cook until the gelatin is clear. Immediately whisk the hot gelatin mixture into the pumpkin mixture. In the bowl of an electric mixer fitted with a whisk attachment, whip the heavy cream and vanilla until soft peaks form. Fold the whipped cream into the pumpkin mixture.
- To assemble, spoon some of the pumpkin mixture into parfait glasses, add a layer of whipped cream, then some chopped cookies. Repeat, ending with a third layer of pumpkin. Cover with plastic wrap and refrigerate for 4 hours or overnight. To serve, decorate with whipped cream and slivered crystallized ginger.
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 TRIFLE
One of the nice things about this trifle is the way it uses up leftover cakes that never seem to get eaten! It's convenient, too-it tastes like a traditional pumpkin pie, even though you don't have to make a crust or bake it. My husband's a construction worker and ex-farm boy. When we were first married, it was trial and error to cook like his mother. Now, after 17 years, he says that I've passed the test! We have four children, 13 to 8. So there's another reason I like this trifles-it lasts through two meals at least!
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 15 servings.
Number Of Ingredients 10
Steps:
- Set aside 1/4 cup of cake crumbs for topping. Divide remaining crumbs into four portions; sprinkle first portion into a trifle bowl or 3-qt. serving bowl. , In a large bowl, combine the milk, pumpkin, pudding mixes and spices; beat until smooth. Spoon half the pumpkin mixture into the serving bowl. Sprinkle with a second portion of crumbs. In a small bowl, beat cream until stiff peaks form; spoon half into bowl. , Sprinkle with the third portion of crumbs. Top with the remaining pumpkin mixture, then fourth portion of crumbs and remaining whipped cream. Sprinkle the reserved 1/4 cup crumbs around the edge of bowl. Garnish with cherries if desired. Cover and chill at least 2 hours before serving.
Nutrition Facts : Calories 186 calories, Fat 14g fat (8g saturated fat), Cholesterol 49mg cholesterol, Sodium 163mg sodium, Carbohydrate 14g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
SPICED PUMPKIN MOUSSE TRIFLE
Make and share this Spiced Pumpkin Mousse Trifle recipe from Food.com.
Provided by tank_girl
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Using an electric mixer, beat the cream until stiff. Reserve 2 cups whipped cream for serving; refrigerate until ready to serve.
- In a large bowl, stir together the pumpkin, vanilla, cinnamon, ginger, cloves, and salt. Fold in half of the marshmallow cream, then half of the whipped cream. Repeat with the remaining marshmallow cream and whipped cream until combined.
- In a medium bowl, sprinkle the gingersnaps with rum.
- Spoon one-third of the pumpkin mousse into a clear glass serving bowl, spreading evenly, and sprinkle half of the cookies on top. Repeat with half of the remaining mousse and the remaining cookies, then top with the final layer of mousse. Cover with plastic wrap and refrigerate until ready to serve, at least 1 hour and up to 4 hours. Just before serving, top with the reserved whipped cream and sprinkle with crushed gingersnaps.
Nutrition Facts : Calories 861.5, Fat 41.6, SaturatedFat 22.7, Cholesterol 122.3, Sodium 652.8, Carbohydrate 113.8, Fiber 2.4, Sugar 42.7, Protein 7.6
PUMPKIN AND CHOCOLATE MOUSSE TRIFLE
Fold whipped cream into canned pumpkin purée and then layer with buttery pound cake and airy chocolate mousse for this easy-to-assemble fall dessert.
Provided by Marina Delio
Categories HarperCollins Dessert Pumpkin Chocolate Fall
Yield Serves 6-8
Number Of Ingredients 11
Steps:
- Set the bowl of an electric mixer over a saucepan of shallow simmering water. Add the egg yolks, water, and 1/3 cup confectioners' sugar and whisk constantly until the mixture is frothy, beginning to thicken, and has reached 150°F. Remove from the heat and beat with an electric mixer for 3 minutes, until thickened. In another small bowl over the simmering water, melt the chocolate. Remove from the heat and let cool slightly. Divide the egg mixture into two medium bowls. Stir the cooled chocolate into one bowl. Into the other bowl stir the pumpkin, pumpkin pie spice, and brown sugar. In another bowl, beat the whipping cream and 2 tablespoons confectioners' sugar at high speed until stiff peaks form. Fold 1 1/2 cups whipped cream into the chocolate mixture, and 1 1/2 cups into the pumpkin mixture.
- Place a layer of pound cake in the bottom of a trifle dish, large bowl, or individual dishes. Brush with a little bourbon. Spoon a 1-inch layer of pumpkin mousse over the cake. Top with a second layer of cake. Brush with bourbon. Spoon a 1-inch layer of chocolate mousse over this layer of cake. Top with a third layer of cake and again brush with bourbon. Top with the remaining whipped cream and garnish with raspberries or chocolate. Chill overnight.
More about "pumpkin mousse trifle recipes"
PUMPKIN-MOUSSE TRIFLE RECIPE | SELF
From self.com
Servings 4Calories 348 per servingEstimated Reading Time 1 min
MEET BLENDJET® - THE NEXT-GEN BLENDER®
From blendjet.com
PUMPKIN MOUSSE TRIFLE WITH SALTED CARAMEL WHIPPED CREAM
From epicuricloud.com
DESSERT RECIPES YOU NEED TO MAKE THIS HOLIDAY SEASON
From spoonuniversity.com
PUMPKIN TRIFLE RECIPES | TASTE OF HOME
SPICE CUPCAKES WITH CINNAMON BUTTERCREAM - SUGARHERO
From sugarhero.com
PUMPKIN MOUSSE TRIFLE | RECIPE CART
From getrecipecart.com
PUMPKIN MOUSSE BROWNIE TRIFLE | LA LECHERA
From goodnes.com
PUMPKIN MOUSSE TRIFLE RECIPES RECIPE
From alicerecipes.com
NO-BAKE PUMPKIN TRIFLE RECIPE - DUTCH APRON BAKERY
From dutchapron.com
BEST PUMPKIN TRIFLE RECIPE - HOW TO MAKE PUMPKIN TRIFLE
From thepioneerwoman.com
EASY PUMPKIN MOUSSE RECIPE - HOW TO MAKE PUMPKIN MOUSSE
From countryliving.com
PUMPKIN MOUSSE TRIFLE RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
25 BEST KETO THANKSGIVING DESSERTS (+ EASY RECIPES)
From insanelygoodrecipes.com
PUMPKIN MOUSSE TRIFLE, TRIFLE RECIPE, WHATS COOKING AMERICA
From whatscookingamerica.net
PUMPKIN MOUSSE TRIFLE WITH PEPITA CRUNCH RECIPE
From hannaford.com
You'll also love