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
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.
PUMPKIN MOUSSE
Provided by Dave Lieberman
Categories dessert
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 6
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 IN A PUMPKIN
Rich and creamy, this mousse is a real showstopper when served in a hollowed-out pumpkin. The presentation is sure to impress. -Taste of Home Cooking School
Provided by Taste of Home
Time 45m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cut top off pumpkin; scoop out and discard seeds. In small bowl, combine sugar and 1/2 teaspoon cinnamon; sprinkle inside of pumpkin. Replace pumpkin top. Place on a baking sheet. Bake at 400° for 25-30 minutes or until crisp-tender. Cool on a wire rack., Meanwhile, microwave vanilla chips with milk at 70% power; stir until smooth. Cool to room temperature. , In a bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, orange peel, reserved melted chips and remaining cinnamon. Fold in whipped cream. Spoon into pie pumpkin., Refrigerate leftovers.
Nutrition Facts : Calories 431 calories, Fat 34g fat (21g saturated fat), Cholesterol 93mg cholesterol, Sodium 100mg sodium, Carbohydrate 30g carbohydrate (28g sugars, Fiber 1g fiber), Protein 4g protein.
PUMPKIN MOUSSE DIP
I obtained this recipe from my daughter's Girl Scout leader. The fluffy pumpkin dip is great served with gingersnaps, apple slices or graham crackers. -Mary Slater, Belpre, Ohio
Provided by Taste of Home
Categories Appetizers
Time 10m
Yield 16 servings (1/4 cup each).
Number Of Ingredients 6
Steps:
- In a large bowl, beat the pumpkin, sugar, cream cheese and cinnamon until smooth. Fold in the whipped topping. Refrigerate until serving. Serve with gingersnaps and pear slices.
Nutrition Facts : Calories 78 calories, Fat 4g fat (4g saturated fat), Cholesterol 6mg cholesterol, Sodium 16mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 1g fiber), Protein 1g protein.
PUMPKIN MOUSSE (WW)
This mousse is really easy, really fast, and REALLY GOOD! It's a recipe I got from another Weight Watchers member, but I do not hesitate to share it with non-dieters, who also find it very yummy! If you don't want to go totally diet, feel free to substitute regular or lite whipped topping, non-skim milk, etc.
Provided by EK122
Categories Dessert
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 5
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.
LIGHT PUMPKIN MOUSSE
A light, airy alternative to the traditional pumpkin pie. If you do not have crystallized ginger on hand, gingersnap cookie crumbs can be substituted.
Provided by Debra Shapiro
Categories Fruits and Vegetables Vegetables Squash
Time 6h30m
Yield 8
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 178.3 calories, Carbohydrate 36.5 g, Cholesterol 72.2 mg, Fat 2.6 g, Fiber 0.8 g, Protein 4.6 g, SaturatedFat 1.1 g, Sodium 44 mg, Sugar 33.5 g
PUMPKIN CARAMEL MOUSSE
This is essentially a great pumpkin pie, with no crust, piped into glasses and topped with hazelnuts. There is whipped cream folded into the mousse, but you could make extra so that you could have some on top, too. It makes for a shockingly impressive dessert.
Provided by Martha Rose Shulman
Categories dessert
Time 45m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Whip the cream until it forms soft peaks. Chill in the refrigerator until ready to use.
- Combine the brown sugar, cinnamon, ginger and nutmeg in a small bowl.
- Place 2 tablespoons of the water in a small bowl and sprinkle the gelatin over the top. Stir, then let it sit while you make the caramel.
- Find a bowl that is large enough for you to dip the bottom of your saucepan into it; fill it with an inch of ice water and place it on your stove. Place the scant 1/2 cup (125 grams) sugar in a medium saucepan, preferably stainless steel. Add the remaining tablespoon of water and the lemon juice and carefully stir together with a heatproof rubber spatula. Using a wet pastry brush, brush down the sides of the saucepan so that there are no stray sugar crystals that could cause the caramel to seize. Turn the heat on medium-high and heat until the sugar dissolves and the mixture turns a light caramel color, 4 to 5 minutes. Do not stir, but from time to time carefully brush down the sides of the pan with the wet brush. Do not let the caramel get hotter than 325 degrees. As soon as it reaches this temperature and is golden brown, remove from the heat and dip the bottom of the saucepan into the bowl of cold water to stop the caramel from heating further. Let sit until the bubbles subside.
- Using a heatproof spatula, carefully stir the brown sugar mixture into the hot caramel. It may bubble up, so be careful. Add the softened gelatin and stir to dissolve. Whisk in the canned pumpkin and transfer to a large mixing bowl.
- Place the egg whites in the bowl of a stand mixer (or use a mixing bowl and electric beaters). Beat until they begin to foam, and add the cream of tartar and 1 tablespoon of the sugar. Beat at medium speed and add the remaining sugar in a slow, steady stream. Beat until the egg whites are stiff and shiny, about 2 minutes. Be careful not to overbeat.
- Lighten the warm pumpkin mixture by folding in one-third of the beaten egg whites, using a balloon whisk or a large spatula. Pour the remaining egg whites over the top, and carefully fold them into the pumpkin mixture using a rubber spatula. Fold in the whipped cream.
- It's easiest to do a neat job of filling the glasses if you use a pastry bag fitted with a wide round tip. Pipe or spoon the mousse into 8 glasses; use small tumblers, wine glasses or whiskey glasses. Sprinkle the ground hazelnuts over the top. If desired, make 2 layers of the hazelnuts: Pipe half the amount of the pumpkin mousse you need for each serving into the glasses, then sprinkle on a layer of hazelnuts; then pipe the rest and top with another layer. Cover the glasses and refrigerate for at least 2 hours and preferably overnight.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 9 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 4 grams, Sodium 57 milligrams, Sugar 14 grams
More about "pumpkin mousse dip food"
PUMPKIN MOUSSE DIP ⋆ REAL HOUSEMOMS
From realhousemoms.com
4.3/5 (39)Total Time 10 minsCategory AppetizerCalories 158 per serving
PUMPKIN PIE MOUSSE DIP - HOT ROD'S RECIPES
From hotrodsrecipes.com
Ratings 2Calories 210 per servingCategory Dessert
PUMPKIN MOUSSE (TASTES LIKE PIE FILLING!) – A COUPLE …
From acouplecooks.com
PUMPKIN DIP {EASY FALL APPETIZER} | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
PUMPKIN MOUSSE - {HEALTHY AND DECEDENT}
From gethealthyu.com
PUMPKIN DIP (5-INGREDIENT RECIPE) | KITCHN
From thekitchn.com
PUMPKIN MOUSSE DIP WITH PIE CRUST DIPPERS - THE …
From thecreativebite.com
SKINNY PUMPKIN PIE DIP (JUST 6 INGREDIENTS!) - AVERIE …
From averiecooks.com
BEST PUMPKIN MOUSSE RECIPE — HOW TO MAKE …
From delish.com
CREAMY KETO PUMPKIN MOUSSE RECIPE | LOW CARB …
From icantbelieveitslowcarb.com
SUPER EASY PUMPKIN MOUSSE - FROSTING AND FETTUCCINE
From frostingandfettuccine.com
NO BAKE PUMPKIN MOUSSE PIE - LATERRAFINA.COM
From laterrafina.com
EASY NO BAKE PUMPKIN MOUSSE - BAKING BEAUTY
From bakingbeauty.net
PUMPKIN FLUFF DIP (EASY RECIPE) - INSANELY GOOD
From insanelygoodrecipes.com
AMAZING PUMPKIN MOUSSE RECIPE - PRINCESS PINKY GIRL
From princesspinkygirl.com
PUMPKIN PIE DIP - AMANDA'S COOKIN' - DIPS & SPREADS
From amandascookin.com
PUMPKIN FLUFF DIP RECIPE - THE GIRL WHO ATE EVERYTHING
From the-girl-who-ate-everything.com
10 MINUTE PUMPKIN MOUSSE (NO BAKE DESSERT!)
From nospoonnecessary.com
SKINNY GIRL PUMPKIN MOUSSE DIP RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
PUMPKIN DIP RECIPE - IT TASTES EXACTLY LIKE PUMPKIN CHEESECAKE!
From chocolatecoveredkatie.com
PUMPKIN MOUSSE - EASY DESSERT RECIPES
From easydessertrecipes.com
PUMPKIN PIE DIP (EASY NO-BAKE RECIPE) - SKINNYTASTE
From skinnytaste.com
PUMPKIN MOUSSE DIP RECIPE: HOW TO MAKE IT
LAST MINUTE PUMPKIN MOUSSE DIP | MY KITCHEN ADDICTION
From mykitchenaddiction.com
FIND A RECIPE FOR PUMPKIN PIE MOUSSE DIP ON TRIVET RECIPES: A …
From trivet.recipes
PUMPKIN MOUSSE RECIPE - PILLSBURY.COM
From pillsbury.com
WEIGHT WATCHERS PUMPKIN MOUSSE RECIPE - THIS MAMA COOKS! ON …
From thismamacooks.com
PUMPKIN CREAM CHEESE SPREAD/DIP RECIPE - GIMME SOME OVEN
From gimmesomeoven.com
MARSHMALLOW PUMPKIN FLUFF DIP RECIPE - MAMA LIKES TO COOK
From mamalikestocook.com
THE BEST PUMPKIN DIP - BAKERISH
From bakerish.com
WW LOW FAT PUMPKIN MOUSSE FLUFF | SIMPLE NOURISHED LIVING
From simple-nourished-living.com
PUMPKIN CHEESECAKE DIP (WITH 10 PUMPKIN ALTERNATIVES!)
From dinnerthendessert.com
VEGAN NO BAKE PUMPKIN MOUSSE WITH MAPLE SYRUP AND COCONUT …
From more.ctv.ca
PUMPKIN MOUSSE DIP RECIPE - FOOD NEWS - FOODNEWSNEWS.COM
From foodnewsnews.com
PUMPKIN SEED DIP | RICARDO
From ricardocuisine.com
PUMPKIN MOUSSE DIP | RECIPE | PUMPKIN MOUSSE, SWEET POTATO …
From pinterest.ca
THE MOST DECADENT KETO PUMPKIN MOUSSE DESSERT RECIPE!
From everydayketogenic.com
PUMPKIN MOUSSE DIP WITH PIE CRUST DIPPERS - MY RECIPE MAGIC
From myrecipemagic.com
PUMPKIN DIP - KITCHEN DIVAS
From kitchendivas.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love