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.
SMART-CHOICE CARAMEL-PUMPKIN MOUSSE TART
This Smarter Choice Caramel-Pumpkin Mousse Tart, scrumptious on its own, is even better with a buttery pecan crumble.
Provided by My Food and Family
Categories Home
Time 4h45m
Yield 10 servings
Number Of Ingredients 12
Steps:
- Heat oven to 350ºF.
- Crush 10 wafers coarsely; place in medium bowl. Reserve for later use. Finely crush remaining wafers; mix with 1/3 cup butter. Press onto bottom of 9-inch tart pan with removable bottom.
- Add remaining butter, nuts, sugar and 1/4 tsp. pumpkin pie spice to reserved crumbs; mix well. Spread onto bottom of shallow pan; place in oven along with the tart crust. Bake 10 to 12 min. or until both are light golden brown; cool.
- Beat Neufchatel and pumpkin in medium bowl with mixer until blended. Add remaining pie spice and dry pudding mix; beat until blended. Gradually beat in milk; spread over crust. Top with COOL WHIP, spreading to within 1/2 inch of edge. Refrigerate 4 hours. Meanwhile, break nut mixture into smaller pieces; store in airtight container until ready to use.
- Run knife around tart to loosen from rim of pan just before serving; remove rim. Sprinkle nut mixture over tart. Microwave caramels and water in microwaveable bowl on HIGH 1-1/2 min. or until caramels are melted, stirring after 45 sec. Drizzle over tart.
Nutrition Facts : Calories 340, Fat 19 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 40 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 0.5629 g, Sugar 0 g, Protein 4 g
SMART-CHOICE PUMPKIN MOUSSE DESSERT
Smart ingredients make this creamy, scrumptiously spicy pumpkin mousse dessert a smarter choice on the dessert table.
Provided by My Food and Family
Categories Home
Time 5h30m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Arrange 32 wafers on bottom and up side of 2-1/2-qt. serving bowl. Beat Neufchatel and pumpkin in medium bowl with mixer until blended. Add vanilla and spice; mix well.
- Beat pudding mix and milk in large bowl with whisk 2 min. Let stand 5 min. Gently stir in 1-1/2 cups COOL WHIP. Add Neufchatel cheese mixture; mix well.
- Spoon half the pudding mixture into prepared bowl; top with remaining wafers. Cover with layers of the remaining pudding mixture and COOL WHIP. Sprinkle with Autumn Spiced Nuts.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
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.
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 PIE MOUSSE
Very light-tasting and not-so-sweet pumpkin pie mousse (which to me is a good thing). It's hard not to eat the whole thing by yourself.
Provided by Danielle Walquist Lynch
Categories Fruits and Vegetables Vegetables Squash
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Stir pumpkin, sugar, cinnamon, and nutmeg together in a medium bowl. Fold in whipped topping. Cover and refrigerate for 30 minutes.
Nutrition Facts : Calories 125.3 calories, Carbohydrate 18.7 g, Fat 5.8 g, Fiber 1.7 g, Protein 0.5 g, SaturatedFat 5.3 g, Sodium 112.1 mg, Sugar 15.7 g
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