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
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.
BAREFOOT CONTESSA PUMPKIN MOUSSE - INA GARTEN
From the November 2007 House Beautiful - and absolutely the BEST pumpkin recipe ever. I think it could be adapted for mashed sweet potatoes or yams too.
Provided by carrie sheridan
Categories Vegetable
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Heat the half-and-half, pumpkin puree, 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. Pour the egg-pumpkin mixture slowly back into the double boiler and stir well.
- Heat the mixture again over the simmering water for another 4-5 minutes, until it begins to thicken (about 140 degrees), stirring CONSTANTLY. You don't want the eggs to scramble. Remove from heat.
- Dissolve the gelatin in 1/2 cup cold water. Add the dissolved gelatin, bananas and orange zest to the pumpkin mixture and mix well. Set aside to cool.
- Whip the heavy cream (chilled very cold) in the bowl of an electric mixer with a whisk attachment until soft peaks form. Add the sugar and continue to whisk until you have firm peaks. Carefully fold the whipped cream into the cooled pumpkin mixture and pout it into a 7 inch x 2-3/4 inch round souffle dish.
- Chill for 2 hours or overnight.
- For the decoration: Whip last 1 cup of cold heavy cream until soft peaks form. Add the sugar and vanilla and continue to whisk until you have firm peaks. Pipe or spoon the whipped cream decoratively on the mousse and sprinkle, if desired, with remaining orange zest.
- Serve chilled.
- [As always with zest, be sure to just get the orange skin and not any of the white pith, which is bitter -- the orange in this enhances the flavors so that it is very refreshing - I could NOT believe how good this was - and how satisfying a small portion was!].
Nutrition Facts : Calories 620.1, Fat 29.1, SaturatedFat 17.2, Cholesterol 250, Sodium 404.8, Carbohydrate 83.3, Fiber 1.5, Sugar 70.7, Protein 11.5
PUMPKIN-ORANGE MUFFINS
These pumpkin-orange muffins include prunes for extra wholesome flavor.
Provided by Maria Elizabeth O
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 1h
Yield 24
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin trays or line with paper liners.
- Sift flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Mix in prunes.
- Mix pumpkin, orange juice, milk, eggs, orange zest, and vanilla extract together in a separate bowl. Fold into flour mixture. Add melted butter and mix well.
- Divide batter between the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
- Remove muffins from the oven and place on wire racks to cool, 20 to 30 minutes. Dust with confectioners' sugar.
Nutrition Facts : Calories 139.7 calories, Carbohydrate 22.5 g, Cholesterol 24.4 mg, Fat 4.6 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 2.7 g, Sodium 219.3 mg, Sugar 8.9 g
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