EASIEST PUMPKIN MOUSSE
Great new fall pumpkin mousse dessert. Serve with angel food cake or just with whipped topping.
Provided by OlmstedManor
Categories Fruits and Vegetables Vegetables Squash
Time 20m
Yield 8
Number Of Ingredients 6
Steps:
- Combine pudding mix, cinnamon, and ginger in a large bowl; whisk to combine. Add cold milk and beat with a wire whisk or electric mixer for 2 minutes. Mix in pumpkin, then fold in whipped topping. Spoon into 8 ramekins.
- Refrigerate until set, about 10 minutes.
Nutrition Facts : Calories 126.7 calories, Carbohydrate 19.4 g, Cholesterol 4.9 mg, Fat 4.7 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 3.9 g, Sodium 283.3 mg, Sugar 15.4 g
PUMPKIN MOUSSE
Provided by Dave Lieberman
Categories dessert
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Combine pumpkin, 1 cup cream, sugar and spice in a medium saucepan. Simmer over medium heat for 5 minutes. Cool fully.
- Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture. Pour into a serving dish and crumble the ginger snaps over top before serving.
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
Whip the spicy-sweet flavors of pumpkin pie into velvety, airy perfection in this Pumpkin Mousse. See why this Pumpkin Mousse is a five-star treat!
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 5
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 hr.
Nutrition Facts : Calories 60, Fat 1 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 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
Light and fluffy pumpkin mousse with an undertone of warm fall spices. Super easy and no bake, everyone goes crazy over this stuff!
Provided by Krystle Smith
Categories Dessert
Time 15m
Number Of Ingredients 12
Steps:
- Put a large mixing bowl in the freezer to chill.
- Using the Braun MultiMix Hand Mixer, whip the heavy cream for 3-5 minutes in the chilled bowl. It should begin to thicken.
- Add the powdered sugar. Mix until combined. The whipped cream should now hold its shape.
- Spoon the whipped cream into a bowl. Refrigerate until you're ready to use.
- Using Braun MultiMix Hand Mixer beat the cream cheese until smooth.. Then, add the white sugar, beating until well combined.
- Next, add in the pumpkin puree, vanilla pudding mix, and spices into the cream cheese mixture. Mix well.
- Slowly add in the milk, beating as you add it in.
- Next,, fold in 1 3/4 cups of the whipped cream.
- Spoon 1/2 cup of pumpkin mousse into six small bowls.
- Add the remaining mousse to each of the 6 bowls.Top with remaining whipped cream.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 340 kcal, Carbohydrate 18 g, Protein 2 g, Fat 29 g, SaturatedFat 18 g, Cholesterol 107 mg, Sodium 48 mg, Sugar 15 g, ServingSize 1 serving
20 BEST MOUSSE DESSERT COLLECTION
Try something fancy to end your meal with one of these mousse desserts! From chocolate to pumpkin to cheesecake, mousse is a decadent treat that everyone will love.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a mousse dessert in 30 minutes or less!
Nutrition Facts :
PUMPKIN MOUSSE
Pumpkin mousse is a soft, airy dessert that makes an excellent alternative to the traditional Thanksgiving pumpkin pie. This fluffy mousse is filled with pumpkin pie spices and is perfect for serving a crowd.
Provided by Heather
Categories Dessert
Time 35m
Number Of Ingredients 9
Steps:
- In a saucepan over medium heat, add pumpkin puree, 1 cup of heavy cream (set aside remaining heavy cream for a later step), brown sugar, cinnamon, ginger, nutmeg, and cloves. Stir to combine, then cook for 5 minutes, stirring occasionally. Remove from heat, add vanilla extract, and stir to combine.
- Transfer pumpkin mixture to the refrigerator for 20 minutes to cool to room temperature.
- In a large bowl, add remaining 1 1/2 cups of heavy cream. Using a hand or stand mixer, whip for 2-3 minutes on medium speed until medium peaks form.
- Once the pumpkin mixture has cooled, gently fold into the whipped cream until evenly incorporated. Separate mousse into individual serving containers. Refrigerate until ready to serve. Top each serving with a gingersnap cookie (or cookie crumbles) just before serving.
Nutrition Facts : Calories 336 kcal, Carbohydrate 32 g, Protein 2 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 82 mg, Sodium 66 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
PUMPKIN MOUSSE
Provided by Allison Schaaf
Number Of Ingredients 4
Steps:
- In a food processor or blender add the following: 2 cans pumpkin, 1 can full fat coconut milk, 1/2 cup maple syrup, 1 tsp pumpkin pie spice.
- Blend on high until completely combined.
- Refrigerate at least 1 hour before serving. You can store in the refrigerator for 1 week.
PUMPKIN MOUSSE
Rich, creamy, and fully of pumpkin flavors, this easy pumpkin mousse is the perfect dessert for your holiday table!
Time 3h15m
Number Of Ingredients 9
Steps:
- In a stand mixer, with a whisk attachment, or using a hand mixer, beat pumpkin puree, cream cheese and sugar for 1 minute on medium high speed.
- Add remaining ingredients and beat 3-5 minutes until thick and creamy.
- Spoon into serving containers and chill for at least 2 hours before serving.
Nutrition Facts : Calories 340 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 62 milligrams cholesterol, Fat 21 grams fat, Fiber 4 grams fiber, Protein 4 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 167 grams sodium, Sugar 31 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
PUMPKIN MOUSSE
Steps:
- In a medium bowl, mix all of the ingredients together until completely combined.
- Serve immediately or you can refrigerate and allow it to thicken a bit.
- Store in an air tight container in the refrigerator for 3-5 days.
Nutrition Facts : Calories 134 kcal, Carbohydrate 21 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 8 mg, Sodium 36 mg, Fiber 3 g, Sugar 19 g, UnsaturatedFat 2 g, ServingSize 1 serving
PUMPKIN MOUSSE
This gorgeous, creamy, vegan pumpkin pie mousse is perfect for the holidays when you don't feel like making a pie but it can also be enjoyed a anytime for a healthy dessert.
Provided by Deryn Macey
Categories Dessert
Time 10m
Yield 2
Number Of Ingredients 4
Steps:
- To make the coconut cream, place a can of full-fat coconut milk in the fridge overnight.
- When you're ready to make the recipe, open the can of coconut milk and scoop the thickened coconut cream off the top and into a mixing bowl (or blender if using), leaving the watery part behind. 1 can of full-fat coconut milk should produce 1/2 cup of coconut cream.
- Add the pumpkin, pumpkin pie spice and maple syrup and mix until completely smooth.
- Divide into two jars, dishes or other serving container. Place in the fridge for a few hours to firm.
- Serve on its own or top with coconut whipped cream or dairy-free vanilla yogurt and if desired, crumbled dates and pecans.
Nutrition Facts : ServingSize 1, Calories 205 calories, Sugar 16.1 g, Sodium 15.9 mg, Fat 12.4 g, SaturatedFat 10.9 g, TransFat 0 g, Carbohydrate 24.9 g, Fiber 3.6 g, Protein 2.5 g, Cholesterol 0 mg
NO-COOK PUMPKIN MOUSSE
"My family loves this no-cook, great-tasting recipe-it's become one of our favorite desserts. Hard to believe it takes only minutes to make." Lisa McCloskey - Dwight, Illinois
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the cream cheese and pumpkin until blended. Fold in whipped topping. Fill tart shells. Garnish each with additional whipped topping and sprinkle with cinnamon. Store in the refrigerator.
Nutrition Facts : Calories 243 calories, Fat 13g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 277mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 2g fiber), Protein 3g protein.
PUMPKIN MOUSSE (WW)
This mousse is really easy, really fast, and REALLY GOOD! It's a recipe I got from another Weight Watchers member, but I do not hesitate to share it with non-dieters, who also find it very yummy! If you don't want to go totally diet, feel free to substitute regular or lite whipped topping, non-skim milk, etc.
Provided by EK122
Categories Dessert
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Combine pumpkin, spice, and milk in a mixing bowl.
- Mix until smooth.
- Add pudding mix and beat for 1-2 minutes.
- Fold in whipped topping.
- Chill well before serving.
PUMPKIN CHIA MOUSSE
This quick and easy pumpkin chia mousse is thick, creamy and lightly sweetened. Loaded with healthy fat and fiber this mousse makes for a satisfying, guilt-free dessert!
Provided by Brittany Mullins
Categories Dessert
Time 3h10m
Number Of Ingredients 9
Steps:
- In a high powered blender or food processor add milk, pumpkin, chia seeds, maple syrup, vanilla, pumpkin pie spice and salt. Blend on high until smooth. Taste and add more maple syrup or pumpkin pie spice if needed.
- Transfer mousse to a resealable container, cover and refrigerate for 3-4 hours.
- Crush the graham crackers. To do so you can process them in a mini-chopper or put them in a plastic baggie and roll over with a rolling pin.
- Scoop about 1/2 cup mousse into small ramekins. Top each serving with a sprinkle of graham cracker crumbs and whipped topping or Greek yogurt, if using. Keep refrigerated until ready to serve.
Nutrition Facts : ServingSize 1 /4 of recipe (without whipped topping), Calories 189 kcal, Sugar 15 g, Sodium 104 mg, Fat 6 g, SaturatedFat 1 g, Carbohydrate 31 g, Fiber 8 g, Protein 5 g
EASY AND DELICIOUS PUMPKIN MOUSSE
Steps:
- Place the heavy cream into the bowl of a stand mixer fitted with the whisk. Whisk until medium peaks are formed, 1 to 2 minutes.
- In a separate bowl whisk together the pumpkin puree and milk. Add the pudding mix and vanilla and whisk to combine. Fold in the whipped cream and thoroughly combine. Transfer the mousse into 6 (7-ounce) dessert bowls or ramekins. Place in the refrigerator for at least 1 hour and up to 4 before serving.
- Coarsely chop the Spiced Pecans and sprinkle on top of the mousse just before serving.
- Line a half sheet pan with parchment and set aside.
- Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.
- Place the nuts in a 10-inch cast iron skillet and set over medium heat. Toast, stirring frequently, for 4 to 5 minutes until they just start to brown. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add the sugars and water, stirring until the mixture thickens and coats the nuts, approximately 2 to 3 minutes.
- Transfer the nuts to the prepared sheet pan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage.
- Yield: 1 pound pecans
PUMPKIN MOUSSE RECIPE
Steps:
- In thebowl of a stand mixer fitted with the whisk attachment, beat 1½ cups of heavy cream along with the maple syrup and vanilla on medium speed until stiff peaks form, about 2 minutes.
- Remove the mixture to a bowl and place it in the refrigerator while you make the pudding base.
- Add the pumpkin puree, cream cheese, and pumpkin pie spice to the bowl of a stand mixer fitted with the paddle attachment and beat them together until combined, about 1 minute.
- With the mixer on low, slowly add the milk and remaining ½ cup heavy cream. Mix until combined.
- Add the pudding mix and whisk on medium speed until the mixture is well combined and thickened slightly, about 2 minutes.
- Gently fold the whipped cream mixture into the pudding mixture.
- Spoon or pipe the mousse into serving containers. Chill for at least 2 hours before serving.
- Garnish with crumbled gingersnaps or graham crackers.
Nutrition Facts : Calories 722 kcal, Carbohydrate 52 g, Protein 8 g, Fat 55 g, SaturatedFat 34 g, Cholesterol 170 mg, Sodium 304 mg, Fiber 3 g, Sugar 42 g, UnsaturatedFat 16 g, ServingSize 1 serving
PUMPKIN MOUSSE RECIPE
This incredibly easy, no-bake Pumpkin Mousse recipe is made with 9 simple pantry ingredients and ready - from prep to finish - in 10 minutes or less! This pumpkin dessert is fluffy, rich, impossibly creamy and just melts-in-your mouth! Plus, it's bursting with plenty of real pumpkin flavor and cozy, warming spices! You can serve this mousse in individual glasses, an elegant trifle dish, or as a no-bake mousse pie! This simple, yet impressive homemade mousse is perfect for every occasion - from weekday treats with the family to Thanksgiving dessert! Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Provided by Cheyanne Holzworth
Categories Dessert
Time 10m
Number Of Ingredients 10
Steps:
- Beat cream cheese: Using a large bowl and a hand mixer or a stand mixer fitted with the whisk attachment, beat the cream cheese on medium speed until very smooth and creamy, about 3 minutes. Scrape down the sides and the bottom of the bowl with a rubber spatula as needed.
- Add pumpkin + sugars: Add the pumpkin puree, brown sugar and confectioner's sugar to the bowl. Beat on medium-high speed until well combined, about 3 minutes.
- Add flavorings: Add the vanilla, pumpkin pie spice, cinnamon and salt to the bowl. Beat on medium-high until creamy and smooth; making sure no lumps of cream cheese remain - if so, continue beating!
- Fold in whipped cream: Add 2 cups of the whipped topping to the bowl. Using a rubber spatula, gently fold the whipped topping into the pumpkin mixture until well combined. Make sure you fold gently so you don't deflate the whipped topping! Gently fold until the topping in completely combined and no streaks of cream remain.
- Serve or Store: Either transfer the mousse to a piping bag or gently scoop the mousse into serving cups, glasses or a trifle dish. Top with remaining whipped topping and whatever toppings you love! Serve immediately and enjoy! Storage: Alternately, you can cover the mixing bowl tightly with plastic wrap and store in the refrigerator for several days.
Nutrition Facts : Calories 146 kcal, Carbohydrate 19 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 24 mg, Sodium 126 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 3 g, ServingSize 1 serving
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