No Fuss Sweet Potato Pumpkin Mousee Food

SWEET PUMPKIN MOUSSE

Steps:

• Special equipment: Eight 6-ounce ramekins or 8 mini pumpkins, stems removed and seeds and fleshed scooped out, optional
• In a medium saucepan, whisk to combine the pumpkin puree, sugar, honey, sweetened condensed milk, pumpkin spice mix, vanilla, salt and 1/2 cup heavy cream. Place over medium high heat, bring to a boil, then reduce and cook at a simmer for 5 minutes to dissolve the sugar. Remove from the heat, transfer to a large bowl, let cool, then cover and transfer to the refrigerator to cool completely.
• Whisk the remaining cup heavy cream until stiff peaks form, then the fold whipped cream into the chilled pumpkin mixture. Spoon into eight 6-ounce ramekins, or alternatively, use scooped-out small pumpkins, cover and chill until set, about 4 hours and up to overnight.
• To serve, top with toffee bits or your favorite candy bar.

NO-FUSS SWEET POTATO PUMPKIN MOUSSE

Steps:

• * Add a small amount of table sugar to unsweetened whipping cream while whipping.
• Purée sweet potatoes and reserved syrup in a food processor. Add pumpkin, honey, pie spice, and cinnamon, and process until blended and smooth. Scrape into a large bowl.
• Fold in the whipped cream (don't overmix) and serve, or store mousse tightly covered in the refrigerator for up to 24 hours.

SWEET POTATO-PUMPKIN PIE

Steps:

• Mash sweet potatoes well.
• In a large bowl combine and mix well pumpkin, sweet potatoes, milk, eggs, spices, vanilla, sugars, and syrup.
• Mix until thick ,creamy and well combined.
• Pour into pie crusts.
• Place on a cookie sheet.
• Bake in a preheated 425°F oven for 15 minutes.
• Then lower temperature to 350°F and bake for 45 minutes longer.
• Remove from oven cool completely.
• Serve with Cool-Whip, ice cream, and/or whip cream.
• Enjoy!

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.

SWEET POTATO CHOCOLATE MOUSSE

Steps:

• Rinse cashews in cold water; drain. Place in a large bowl; add enough water to cover by 3 in. Cover and let stand overnight., Drain and rinse cashews, discarding liquid. Place cashews in a food processor. Add coconut cream, puree, cocoa, syrup and salt; cover and process until pureed, scraping down sides as needed. Transfer to dessert dishes. Refrigerate, covered, until well chilled, at least 4 hours. If desired, top with cashews, chocolate shavings and flake sea salt before serving.

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.

NO-COOK PUMPKIN MOUSSE

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.

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.

NO-FUSS SWEET POTATO PUMPKIN MOUSSE

Steps:

• Puree sweet potatoes and reserved syrup in a food processor. Add pumpkin, honey, pie spice, and cinnamon, and process until blended and smooth. Scrape into a large bowl.
• Fold in the whipped cream (don't over mix) and serve, or store mousse tightly covered in the refrigerator for up to 24 hours.

NO-FUSS SWEET POTATO PUMPKIN MOUSSE

Steps:

• Puree sweet potatoes and reserved syrup in a food processor. Add pumpkin, honey, pie spice, and cinnamon, and process until blended and smooth. Scrape into a large bowl.
• Fold in the whipped cream (don't over mix) and serve, or store mousse tightly covered in the refrigerator for up to 24 hours.