PRALINE PUMPKIN MOUSSE
Pop these pretty Praline Pumpkin Mousse cups in the fridge and you're just 4 hours away from wowing your guests. Try Praline Pumpkin Mousse for your next event.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Beat first 4 ingredients in large bowl with whisk 2 min. (Mixture will be thick.) Stir in COOL WHIP. Spoon into dessert glasses.
- Refrigerate 4 hours. Meanwhile, toss nuts with butter and sugar.
- Sprinkle nut mixture over desserts just before serving.
Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
PRALINE-PUMPKIN MOUSSE CORNUCOPIAS
Steps:
- Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F.
- Wrap each cone tightly in aluminum foil, covering completely and tucking any excess foil into the cone cavity. Spray the foil cones with the cooking spray.
- Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet along the fold marks to form 3 rectangles. Cut each rectangle lengthwise into 4 strips, making 12 strips in all.
- Press the ends of 2 pastry strips together. Starting at the pointed end, wind the pastry strip around 1 cone, slightly overlapping edges of pastry (strip will not reach the bottom of the cone). Spray the pastry cone with the cooking spray and sprinkle with 1 teaspoon sugar. Place the pastry cone seam-side down onto a baking sheet. Repeat with the remaining pastry strips, cones and sugar.
- Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the oven. Let cool completely on the baking sheet. Carefully remove the cones from the baked pastry.
- Beat the milk, pudding mix, pumpkin and cinnamon in a medium bowl with a whisk until the mixture is thickened.
- Beat the cream in a medium bowl with an electric mixer on high speed until soft peaks form. Fold the whipped cream into the pumpkin mixture. Spoon or pipe the mixture into the pastry cones.
- Stir the caramel sauce and pecans in a small bowl. Place the pastries onto serving plates and drizzle with the caramel mixture.
PRALINE PUMPKIN MOUSSE
You're just 15 minutes away from popping these pretty Praline Pumpkin Mousse cups in the fridge-and 4 more hours from wowing your guests with them.
Provided by Kraft
Categories Kraft Desserts
Time 4h15m
Yield 10
Number Of Ingredients 8
Steps:
- Beat first 4 ingredients in large bowl with whisk 2 min. (Mixture will be thick.) Stir in COOL WHIP. Spoon into dessert glasses.
- Refrigerate 4 hours. Meanwhile, toss nuts with butter and sugar.
- Sprinkle nut mixture over desserts just before serving.
PRALINE PUMPKIN MOUSSE
You're just 15 minutes away from popping these pretty Praline Pumpkin Mousse cups in the fridge-and 4 more hours from wowing your guests with them.
Provided by Kraft
Categories Kraft Desserts
Time 4h15m
Yield 10
Number Of Ingredients 8
Steps:
- Beat first 4 ingredients in large bowl with whisk 2 min. (Mixture will be thick.) Stir in COOL WHIP. Spoon into dessert glasses.
- Refrigerate 4 hours. Meanwhile, toss nuts with butter and sugar.
- Sprinkle nut mixture over desserts just before serving.
PRALINE-PUMPKIN MOUSSE CORNUCOPIA
These came from a newsletter from Pepperidge Farm Puff Pastry, We haven't made these as yet but they look absolutely divine.:) I'm willing to bet that they taste better than they look!
Provided by Manami
Categories Tarts
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle; heat oven to 400ºF.
- Wrap each cone tightly in aluminum foil, covering completely and tucking any excess foil into the cone cavity; spray the foil cones with the cooking spray.
- Unfold the pastry sheet on a lightly floured surface.
- Cut the pastry sheet along the fold marks to form 3 rectangles.
- Cut each rectangle lengthwise into 4 strips, making 12 strips in all.
- Press the ends of 2 pastry strips together.
- Starting at the pointed end, wind the pastry strip around 1 cone, slightly overlapping edges of pastry (strip will not reach the bottom of the cone).
- Spray the pastry cone with the cooking spray and sprinkle with 1 teaspoon sugar.
- Place the pastry cone seam-side down onto a baking sheet; repeat with the remaining pastry strips, cones and sugar.
- Bake for 15 minutes or until the pastries are golden brown.
- Remove the pastries from the oven; let cool completely on the baking sheet.
- Carefully remove the cones from the baked pastry.
- Beat the milk, pudding mix, pumpkin and cinnamon in a medium bowl with a whisk until the mixture is thickened.
- Beat the cream in a medium bowl with an electric mixer on high speed until soft peaks form.
- Fold the whipped cream into the pumpkin mixture.
- Spoon or pipe the mixture into the pastry cones.
- Stir the caramel sauce and pecans in a small bowl.
- Place the pastries onto serving plates and drizzle with the caramel mixture.
- Serve and ENJOY, you earned it!
Nutrition Facts : Calories 640.8, Fat 30.9, SaturatedFat 9.8, Cholesterol 30.6, Sodium 660.1, Carbohydrate 88.8, Fiber 3.2, Sugar 23.9, Protein 6.9
PRALINE PUMPKIN SPICE MOUSSE
Please all the pumpkin lovers in the family with our Praline Pumpkin Spice Mousse. Our Praline Pumpkin Spice Mousse is the perfect post-dinner treat!
Provided by My Food and Family
Categories Home
Time 2h35m
Yield 4 servings, 1/2 cup each
Number Of Ingredients 7
Steps:
- Prepare latte T DISC in mug, then use same mug to prepare espresso T DISC. Refrigerate 15 min.
- Beat pudding mix, milk and prepared latte in medium bowl with whisk until blended. Stir in COOL WHIP; spoon into 4 dessert dishes. Refrigerate 2 hours.
- Combine remaining ingredients; sprinkle over desserts just before serving.
Nutrition Facts : Calories 300, Fat 13 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 10 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
PRALINE-PUMPKIN MOUSSE CORNUCOPIAS
Got this in a daily recipe email. Haven't tried it yet. Placed here for safekeeping.Prep time is estimate.
Provided by Boo Chef in West Te
Categories Dessert
Time 35m
Yield 6 cornucopias, 6 serving(s)
Number Of Ingredients 11
Steps:
- Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400ºF.
- Wrap each cone tightly in aluminum foil, covering completely and tucking any excess foil into the cone cavity. Spray the foil cones with the cooking spray.
- Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet along the fold marks to form 3 rectangles. Cut each rectangle lengthwise into 4 strips, making 12 strips in all.
- Press the ends of 2 pastry strips together. Starting at the pointed end, wind the pastry strip around 1 cone, slightly overlapping edges of pastry (strip will not reach the bottom of the cone). Spray the pastry cone with the cooking spray and sprinkle with 1 teaspoon sugar. Place the pastry cone seam-side down onto a baking sheet. Repeat with the remaining pastry strips, cones and sugar.
- Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the oven. Let cool completely on the baking sheet. Carefully remove the cones from the baked pastry.
- Beat the milk, pudding mix, pumpkin and cinnamon in a medium bowl with a whisk until the mixture is thickened.
- Beat the cream in a medium bowl with an electric mixer on high speed until soft peaks form. Fold the whipped cream into the pumpkin mixture. Spoon or pipe the mixture into the pastry cones.
- Stir the caramel sauce and pecans in a small bowl. Place the pastries onto serving plates and drizzle with the caramel mixture.
Nutrition Facts : Calories 640.4, Fat 30.8, SaturatedFat 9.8, Cholesterol 30.6, Sodium 659.9, Carbohydrate 88.7, Fiber 3.2, Sugar 23.9, Protein 6.9
PRALINE PUMPKIN PIE
Meet the Cook: For me, baking is a relaxation rather than a chore. This is one of my favorites, a dessert I adapted from a neighbor's recipe for praline chocolate pie. The house my husband and I live in is in the suburbs, overlooking fields. -Sandra Haase, Baltimore, Maryland
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the pecans, sugar and butter; press onto the bottom of pie shell. Prick sides of pastry with a fork. Bake at 450° for 10 minutes. Cool on a wire rack for 5 minutes. Reduce heat to 350°., For filling, combine the eggs, sugar, flour and spices in a large bowl; stir in pumpkin. Gradually add cream. Pour into pastry shell. If desired, sprinkle chopped pecans on top. Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. , Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 344 calories, Fat 16g fat (8g saturated fat), Cholesterol 95mg cholesterol, Sodium 279mg sodium, Carbohydrate 45g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.
PRALINE MOUSSE
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 30m
Yield About six cups
Number Of Ingredients 7
Steps:
- Prepare the praline and set aside.
- Preheat the oven to 425 degrees.
- In a saucepan, put the yolks, one- half cup of the sugar and the milk. Bring to the simmer and cook until the mixture achieves a custardlike texture. Do not overcook or the eggs will curdle. Remove from the heat immediately.
- Blend the gelatin with the water until it is softened. Stir this into the custard mixture and stir until dissolved. Pour and scrape the mixture into a mixing bowl. Let it stand until cool.
- Put the egg whites in one large mixing bowl, the cream in another.
- Beat the whites until they are almost stiff and add two tablespoons of sugar. Continue beating until they are stiff.
- Beat the cream until it is almost stiff and add the remaining two tablespoons of sugar. Continue beating until it is stiff.
- Add half of the whites to the egg-yolk sauce and beat them in. Add the remaining whites, folding them in gently. Fold in the cream.
- Continue folding while gradually sprinkling the praline on top. Chill until set.
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- To a large mixing bowl add milk, pumpkin, pudding and pumpkin pie spice and whisk 2 minutes. Stir in COOL WHIP. Spoon or pipe into dessert cups. Chill in refrigerator 4 hours.
- Meanwhile, toss pecans with butter and sugar. Sprinkle pecans over chilled mousse just before serving.
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- To a large mixing bowl add milk, pumpkin, pudding and pumpkin pie spice and whisk 2 minutes. Stir in cool whip. Spoon or pipe into dessert cups. Chill in refrigerator 4 hours.
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