No Cook Pumpkin Mousse Food
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
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
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
A light airy, alternative to the traditional pumpkin pie. Water can be substituted for milk if you would like a non-dairy mousse. Originally submitted to ThanksgivingRecipe.com.
Provided by Debra Shapiro
Categories Fruits and Vegetables Vegetables Squash
Yield 7
Number Of Ingredients 14
Steps:
- Pour the 1/2 cup of water or milk into a small bowl and sprinkle the gelatin over it to soften.
- Separate the eggs, placing the whites in an electric mixer bowl and the yolks in a heat-proof bowl that holds at least 2 cups.
- Combine the milk, honey and spices in a heavy bottomed saucepan and heat until the honey dissolves and the mixture is steaming hot. Add the softened gelatin with its liquid and stir until it is completely dissolved.
- Pour most of the hot milk mixture into the egg yolks, whisking constantly, then pour this mixture back into the pot and continue heating until it thickens and almost boils. Stir in the pumpkin and keep stirring until there are no big bubbles when you stop stirring for a few seconds. Remove from the heat and whisk in the vanilla.
- Beat the egg whites until frothy, then start adding the sugar gradually, beating until stiff peaks have formed. Fold a big spatula of the whites into the pumpkin custard, then fold in the remaining egg whites. Turn the mousse into a 6-cup metal mold that has been rinsed with cold water. Chill mousse overnight. To unmold, dip the mold in hot water for about 30 seconds then invert onto a serving platter. Alternatively, spoon the mousse into individual ramekins or wine glasses that have a tablespoon or two of chopped crystallized ginger and/or gingersnap crumbs in the bottom. Serve with whipped cream.
Nutrition Facts : Calories 212.5 calories, Carbohydrate 42.6 g, Cholesterol 83.9 mg, Fat 3.4 g, Fiber 1 g, Protein 5.8 g, SaturatedFat 1.4 g, Sodium 57 mg, Sugar 39.1 g
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