Guiltless Pumpkin Mousse Food

PUMPKIN MOUSSE RECIPE

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.

HONEY PUMPKIN MOUSSE

Steps:

• In the top of a double boiler, combine egg yolks and honey.
• Cook over simmering water, stirring constantly, until mixture reaches 160°F.
• Transfer mixture to a medium bowl.
• Using electric mixer on high speed, beat egg whites until cool and glossy peaks form; set aside.
• In a medium saucepan, combine egg yolks, pumpkin, flour, spices and salt.
• Cook over medium heat, stirring constantly, until mixture boils; remove from heat.
• Gently stir 1/4 of the beaten egg whites into pumpkin mixture; gradually fold remaining egg whites into lightened mixture.
• Spoon mousse into dessert glasses; cover and chill.

PUMPKIN MOUSSE

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.

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

Steps:

• In a large bowl, using an electric hand mixer, beat the cream cheese, pumpkin puree, 1 teaspoon pumpkin pie spice, vanilla, and brown sugar until it becomes smooth and creamy.
• Gently fold in the whipped cream. Spoon the mousse into individual serving dishes, top each mousse with a dollop of whipped cream, if desired, and a sprinkling of the remaining 1/2 teaspoon pumpkin pie spice.
• Cook's Note: Mousse can be made a 1 day in advance.

PUMPKIN MOUSSE

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.

MMMMM... PUMPKIN MOUSSE

Steps:

• Combine pudding mix and pie spice in a medium bowl.
• With whisk, add evaporated milk, mix until well blended.
• Add pumpkin, mix well.
• gently fold whipped topping into pudding mixture.
• Spoon into serving dishes.
• Top with additional whipped topping and pie spice, if desired.
• Serve immediately, or cover and refrigerate.

PUMPKIN MOUSSE

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.

PUMPKIN MOUSSE (WW)

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.

GUILTLESS PUMPKIN PIE

Steps:

• Preheat oven to 400.
• Grease 9 in pie pan w pam w flour.
• Combine all ingredients in large bowl.
• Beat until smooth
• Pour into prepared pan.
• Bake for 15 min at 400.
• Lower temperature to 325 and continue baking for approx 45 minutes or until inserted knife comes out clean.

PUMPKIN MOUSSE

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.