Super Easy Pumpkin Spice Mousse Recipes

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

Quick and Easy Pumpkin Mousse image

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

Ingredients

1 tablespoon butter
24 marshmallows
½ cup milk
½ cup canned pumpkin
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
⅓ cup confectioners' sugar
1 cup heavy cream

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

Pumpkin Mousse image

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.

Ingredients

1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 can (15 ounces) solid-pack pumpkin
1 package (3.4 ounces) instant vanilla pudding mix
2 teaspoons pumpkin pie spice
1 cup cold 2% milk
1-3/4 cups whipped topping
24 gingersnaps, divided
Whipped cream, optional

3-INGREDIENT PUMPKIN MOUSSE

Serve this creamy pumpkin mousse with gingersnaps instead of spoons.

Provided by Dawn Perry

Categories 3-Ingredient Recipes Fall Dessert Pumpkin Milk/Cream

Yield Serves 8

Number Of Ingredients 6

3-Ingredient Pumpkin Mousse image

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.

Ingredients

1 (14-ounce) can sweetened condensed milk
1 (15-ounce) can pumpkin purée
1/4 teaspoon kosher salt
3 cups heavy cream
Special Equipment
1 (2-quart) dish or 8 (8-ounce) glasses or ramekins