Frozen Pumpkin Mousse Pie Food

FROZEN PUMPKIN MOUSSE PARFAITS

Steps:

• In a small bowl, combine the walnuts, toffee bits, brown sugar and butter. Press into a thin layer on a greased baking sheet. Bake at 350° for 10-13 minutes or until golden brown. Cool. Break into small pieces., In a large saucepan, combine 1-1/2 cups whipping cream and sugar. Cook and stir over medium heat for 10-15 minutes or until slightly thickened. Remove from the heat., Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the pumpkin, rum, cinnamon, vanilla, ginger, salt and nutmeg. Transfer to a large bowl. Cool to room temperature without stirring. Press waxed paper onto surface of pudding; refrigerate until chilled., In a small bowl, beat 1 cup cream until stiff peaks form. Fold into pumpkin mixture., In each of eight dessert dishes, layer 4 teaspoons walnut mixture and 1/2 cup mousse; repeat layers. Freeze for at least 3 hours or overnight. , Just before serving, in a small bowl, beat remaining cream until stiff peaks form. Garnish parfaits with whipped cream and remaining walnut mixture.

FROZEN PUMPKIN MOUSSE PIE

Steps:

• Preheat oven to 350. Coat a 9-inch deep dish pie pan with cooking spray. Alternatively you can use Kittencal's Pan Release concoction (see recipe description above for a link to the recipe). .
• To prepare crust:.
• Combine gingersnaps and raisins in a food processor and pulse until finely chopped.
• Add oil and pulse until blended.
• Press evenly into the bottom and up the sides of the prepared pan.
• Bake the crust until set, about 10 minutes.
• Transfer to a wire rack to cool completely.
• To prepare filling:.
• Combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well.
• Add ice cream and stir until blended.
• Spoon the mixture into the cooled pie crust.
• Freeze until firm, at least two hours.
• Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.

FROZEN PUMPKIN MOUSSE PIE

Steps:

• Preheat oven to 350°. In a bowl, combine the cracker crumbs, brown sugar and butter. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until lightly browned, 7-9 minutes. Cool completely on a wire rack., For filling, in a large bowl, whisk the pumpkin, marshmallow creme, brown sugar and pumpkin pie spice. Fold in 3-1/2 cups whipped topping. Spoon into prepared crust. Cover and freeze for at least 4 hours or until firm. Garnish with remaining whipped topping.

PUMPKIN MOUSSE PIE

Steps:

• Whisk together pumpkin, whipped topping, and spice until smooth.
• Add the dry pudding mix and whisk until smooth.
• Pour into ready-made pie crust (or your own from scratch if you like).
• Refrigerate until mousse has thickened.

PUMPKIN PIE MOUSSE

Steps:

• Stir pumpkin, sugar, cinnamon, and nutmeg together in a medium bowl. Fold in whipped topping. Cover and refrigerate for 30 minutes.

FROZEN PUMPKIN MOUSSE PIE

Steps:

• 1. Preheat oven to 350 degrees. Coat a 9" deep-dish pie pan with cooking spray. To prepare crust:Combine gingersnaps and raisins in a food processor and pulse until blended. Press evenly into the bottom and up the sides of the prepared pan.
• 2. Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely.
• 3. To prepare filling:Combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well. Add ice cream and stir until blended. Spoon the mixture into the cooled pie crust. Freeze until firm, at least 2 hours. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.
• 4. Nutritional Facts:Per serving: 230 calories; 5g fat (1g sat, 2g mono); 4mg cholesterol; 42g carbohydrates; 4g protein; 2g fiber; 179mg sodium; 165mg potassium. Nutritional Bonus:Vitamin A(80% daily value)
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