Spiced Pumpkin Mousse Recipe 435

Steps:

• Preheat oven to 275°F. Line 2 rimmed baking sheets with parchment paper. Whisk cornstarch and sea salt in a small bowl, breaking up any lumps. Mix ginger, allspice, nutmeg, cloves, and 1 Tbsp. cinnamon in another small bowl.
• Using an electric mixer on medium-high speed, beat egg whites and cream of tartar in a large bowl until soft, opaque peaks form, about 3 minutes. You should see tracks from the whisk on the surface of the whites.
• Add superfine sugar slowly, 1 Tbsp. at a time, beating to incorporate fully before adding the next, 5-8 minutes total. Continue to beat on medium-high speed until stiff, glossy peaks form, about 1 minute more. Test to see if sugar is fully dissolved by rubbing a small amount between your fingertips. If it feels gritty, keep beating until dissolved.
• Sprinkle cornstarch mixture over egg whites and fold in gently with a spatula. Sift spices over mixture with a fine-mesh strainer and fold in gently.
• Using a large spoon, divide meringue into 8 even mounds on prepared baking sheets. Using the back of the spoon, make a small well in the center of each meringue. Using fine-mesh strainer, lightly dust with remaining 1 tsp. cinnamon.
• Bake 15 minutes, then reduce oven temperature to 250°F. Continue to bake, rotating sheets halfway through, until outsides are dry and a very pale cream color, 50-60 minutes. Turn oven off and leave door slightly ajar (prop open with a kitchen towel or hot pad) with meringues inside, letting them cool completely, at least 2 hours or up to overnight.
• Gently whisk egg whites and granulated sugar in a medium bowl set over a saucepan of barely simmering water until hot to the touch or a candy thermometer registers 140°F.
• Pour hot egg white mixture into stand mixer bowl and whip with the whisk attachment on medium-high speed until doubled in volume and stiff peaks form, about 5 minutes.
• Whisk pumpkin purée, kosher salt, and vanilla in a medium bowl. Whisk one-third of beaten egg whites into pumpkin mixture to lighten. Gently whisk in remaining whites.
• Heat pomegranate juice, granulated sugar, and lemon juice in a medium saucepan over medium-high until sugar is dissolved and juice is simmering. Reduce heat to low and simmer until syrupy and liquid is reduced by half, about 25 minutes.
• Divide meringues among plates, then top each with a dollop of pumpkin mousse and whipped cream. Top with pomegranate syrup, pumpkin seeds, and pomegranate seeds.
• Pumpkin mousse can be made 1 day ahead; cover and chill. Pomegranate syrup can be made 2 weeks ahead; cover and chill.

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 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.

Steps:

• In a medium metal bowl sprinkle gelatin over cold water to soften 1 minute. Whisk in yolks and sugar and set bowl over a saucepan of simmering water. Cook egg mixture, whisking constantly, until an instant-read thermometer inserted 2 inches into mixture registers 160°F. (Tilt bowl to facilitate measuring temperature.) Remove bowl from pan and with an electric mixer beat egg mixture until cool and thickened, about 5 minutes (mixture will be very sticky). Beat in pumpkin and spices. Chill pumpkin mixture, covered, until thickened and cool but not set, about 1 hour.
• In a bowl with cleaned beaters beat cream with vanilla until it just holds stiff peaks and fold into pumpkin mixture gently but thoroughly. Coarsely crumble 2 gingersnaps into each of 6 Martini glasses (or other 6- to 8-ounce stemmed glasses). Transfer mousse to a large pastry bag fitted with a large plain tip and pipe decoratively over cookies in glasses (or simply spoon mousse into glasses). Chill mousses, uncovered, until firm, about 3 hours, and up to 1 day (loosely cover after 3 hours).
• Just before serving, garnish mousses with remaining 6 whole gingersnaps.

Steps:

• In small saucepan, sprinkle gelatin over water; let stand for 1 minute or until softened.
• Beat in egg yolks and sugar.
• Cook and stir over medium heat until a thermometer reads 160 and mixture has thickened, about 5 minutes.
• Transfer to small bowl; beat until cool and thickened, about 3 minutes.
• Beat in pumpkin and spices.
• Refrigerate for 1 hour or until set.
• In a small mixing bowl, beat cream and vanilla until stiff peaks form. Fold into pumpkin mixture.
• Coursely crumble 12 gingersnaps; sprinkle into six parfait or dessert dishes.
• Spoon or pipe mousse over the top.
• Cover and refrigerate for 1 hour or until set.
• Just before serving, garnish with remaining gingersnaps.

Steps:

• Heat condensed milk in a medium saucepan over medium. Cook, stirring constantly with a rubber spatula, until slightly darker in color, 10-12 minutes. Stir in pumpkin and salt; continue to cook, stirring often, until mixture bubbles up like polenta, about 4 minutes more. Strain mixture through a fine-mesh sieve into a large bowl, pressing on solids with a rubber spatula. Set aside to cool.
• Using an electric mixer on medium-high speed, whip cream to medium peaks in another large bowl. Transfer one-third of cream to a small bowl, cover, and chill until ready to use. Mix a few spoonfuls of remaining whipped cream into pumpkin mixture to lighten, then fold remaining cream into pumpkin mixture. Transfer to 2-quart dish or divide among 8 glasses. Chill at least 3 hours.
• Gently whip reserved whipped cream, then top each serving with a spoonful of whipped cream.
• Do Ahead
• Mousse can be made 2 days ahead; cover and chill.

Steps:

• Cut top off pumpkin; scoop out and discard seeds. In small bowl, combine sugar and 1/2 teaspoon cinnamon; sprinkle inside of pumpkin. Replace pumpkin top. Place on a baking sheet. Bake at 400° for 25-30 minutes or until crisp-tender. Cool on a wire rack., Meanwhile, microwave vanilla chips with milk at 70% power; stir until smooth. Cool to room temperature. , In a bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, orange peel, reserved melted chips and remaining cinnamon. Fold in whipped cream. Spoon into pie pumpkin., Refrigerate leftovers.

Steps:

• Beat pudding mixes and milk in medium bowl with whisk 2 min.
• Add pumpkin and spice; mix well. Stir in COOL WHIP.
• Refrigerate 1 hour.