PUMPKIN MOUSSE
If you've had your fill of pumpkin pie, this cool and creamy pumpkin mousse is perfect for you. Its light and fluffy texture won't make you feel "stuffed" after your favorite turkey dinner. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, beat cream cheese and sugar until smooth; add pumpkin, pudding mix and pie spice. Gradually beat in milk. Fold in whipped topping. , Spoon 1/4 cup mousse into eight serving dishes. Crumble 16 gingersnaps; sprinkle over mousse. Top each with remaining mousse. Refrigerate until serving. Top with whipped cream and additional crushed gingersnaps just before serving.
Nutrition Facts : Calories 335 calories, Fat 15g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 288mg sodium, Carbohydrate 45g carbohydrate (28g sugars, Fiber 2g fiber), Protein 5g protein.
FROZEN PUMPKIN MOUSSE PIE
Provided by Food Network Kitchen
Time 4h45m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Combine the gingersnaps, oil, and 2 tablespoons brown sugar in the bowl of a food processor; pulse to form fine crumbs. Press the crumbs into the bottom and up the sides of a 9-inch pie plate. Bake until the crust is set and golden brown, 10 to 15 minutes. Let cool completely on a wire rack.
- In a large bowl, stir together the pumpkin puree, vanilla, pumpkin pie spice and remaining 1/3 cup brown sugar until blended; stir in the frozen yogurt. Spread into the cooled pie crust and freeze until firm, about 3 hours. Wrap tightly in plastic to freeze up to 1 week.
- When ready to serve, transfer the pie to the refrigerator to soften slightly, about 30 minutes. Top with Maple Whipped Cream, if desired.
- Sprinkle the gelatin over the water in a medium bowl; let stand until absorbed, about 5 minutes. In a small saucepan, heat the milk until steaming. Whisk the hot milk into the gelatin to dissolve. Stir in the maple syrup and vanilla.
- Place the bowl in a bowl of ice water and stir occasionally until just beginning to set around the edges, about 15 minutes. Using a hand-held mixer, beat the cold milk mixture on high until thick and fluffy, about 8 minutes. Spread on top of the frozen mousse pie; swirl like a meringue topping. Serve.
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
This light and airy mousse is just the thing when you want the flavor, but not the heft, of pumpkin pie. We think it's an elegant end to a hearty autumn meal - Thanksgiving or otherwise.
Provided by Craig Claiborne And Pierre Franey
Categories custards and puddings, dessert
Time 25m
Yield About 6 cups
Number Of Ingredients 11
Steps:
- Fill a medium pot with a few inches of water and bring to a simmer.
- In a small pot, add ¼ cup of cold water, sprinkle gelatin over the top and let soften for a minute or two. Place on stove and stir over low heat to liquify, being careful not to boil. When gelatin is dissolved, remove from heat and let cool.
- In a medium stainless steel mixing bowl, whisk together the egg yolks and ½ cup sugar.
- Add the pumpkin, ginger, cinnamon, nutmeg, salt and milk and beat to blend. Set the bowl over the pot of simmering water on the stove and beat constantly with the whisk (this could be done with a portable electric mixer on a low setting, but it tends to splatter) until the mixture thickens and becomes custardlike, about 5 minutes.
- Pour and scrape the gelatin into the pumpkin mixture. Pour and scrape the mixture into a large mixing bowl and let pumpkin mixture cool for about 10-15 minutes.
- Beat the egg whites until they hold soft peaks and slowly add the remaining sugar, beating until the whites are firm and the sugar has been fully incorporated. Beat half of the whites into the pumpkin mousse. Add the remaining whites, folding them in gently.
- Beat the cream until it is stiff and fold it into the mousse. Divide prepared mousse among parfait or wine glasses. Chill until set, at least 2 hours or up to a day.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 3 grams, Carbohydrate 30 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 112 milligrams, Sugar 27 grams, TransFat 0 grams
PUMPKIN MOUSSE PIE
This pumpkin-mousse pie has a graham-cracker crust.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Number Of Ingredients 17
Steps:
- Heat oven to 325 degrees. In a food processor, combine graham crackers, 1/3 cup plus 2 tablespoons granulated sugar, cocoa powder, 1/4 teaspoon cinnamon, and pinch nutmeg; process until finely ground. Transfer to a medium bowl; mix in butter with a wooden spoon. Press mixture onto bottom and sides of a 10-inch tart pan. Bake until set, 12 to 15 minutes. Set crust aside to cool.
- In a small bowl, place brandy and 2 tablespoons water. Sprinkle gelatin powder over liquid; set aside to soften, 10 minutes. In the bowl of an electric mixer fitted with the whisk attachment, beat eggs on medium-low speed until fluffy. While the mixer is running, combine remaining 3/4 cup sugar and 1/4 cup water in a small saucepan over medium-high heat. Cook, stirring occasionally, until temperature registers 245 degrees (firm-ball stage) on a candy thermometer, about 5 minutes. Immediately turn mixer to high speed. Carefully drizzle sugar mixture into eggs in a thin stream; continue to beat until mixture increases in volume and is pale yellow, about 5 minutes. Meanwhile, place bowl with softened gelatin over a saucepan of simmering water; stir until gelatin has dissolved.
- Turn mixer to low; add gelatin mixture to egg mixture. Add pumpkin puree, remaining 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg, the allspice, ginger, salt, and sour cream; combine. Pour filling into pie crust; refrigerate until set, 4 hours or overnight.
- To serve, whisk heavy cream, confectioners' sugar, and vanilla in a medium bowl until stiff. Using an Ateco #864 star tip, pipe whipped cream in rosettes onto pie (or spread the whipped cream evenly over the top of the pie with a spatula). Sift remaining tablespoon cinnamon on top. Serve chilled.
FROZEN PUMPKIN MOUSSE PIE
The fluffed filling in this mouthwatering pie forms beautiful peaks and is nutmeg-colored. Rich and creamy, this popular dessert tastes so good with its buttery graham cracker crust. -Sheila Bradshaw, Powell, Ohio
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a bowl, combine the cracker crumbs, brown sugar and butter. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until lightly browned, 7-9 minutes. Cool completely on a wire rack., For filling, in a large bowl, whisk the pumpkin, marshmallow creme, brown sugar and pumpkin pie spice. Fold in 3-1/2 cups whipped topping. Spoon into prepared crust. Cover and freeze for at least 4 hours or until firm. Garnish with remaining whipped topping.
Nutrition Facts : Calories 331 calories, Fat 14g fat (10g saturated fat), Cholesterol 18mg cholesterol, Sodium 168mg sodium, Carbohydrate 48g carbohydrate (31g sugars, Fiber 2g fiber), Protein 2g 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
PUMPKIN MOUSSE PIE
This is a light, fluffy version of pumpkin pie! I made it for a dinner party and it was enjoyed by all including those that did not care for traditional pumpkin pie!
Provided by Ann C.
Categories Pie
Time 5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Whisk together pumpkin, whipped topping, and spice until smooth.
- Add the dry pudding mix and whisk until smooth.
- Pour into ready-made pie crust (or your own from scratch if you like).
- Refrigerate until mousse has thickened.
Nutrition Facts : Calories 253.1, Fat 14.8, SaturatedFat 7.8, Sodium 178.6, Carbohydrate 29.7, Fiber 0.8, Sugar 18.8, Protein 2.2
PUMPKIN MOUSSE PIE
This pie has a lighter texture than the traditional pumpkin pie. A gingersnap crust is an excellent choice for this pie. You may also top with a dollop of whipped cream if you like.
Provided by ratherbeswimmin
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Add the water to a small stainless steel bowl; sprinkle the gelatin over the water; let the gelatin stand to dissolve.
- Put 2 inches of water in a medium saucepan; bring it to a bare simmer.
- Whisk the egg yolks and sugar together in a medium stainless steel bowl; place the bowl on top of the simmering water, making sure the bottom of the bowl does not touch the water.
- Heat, whisking constantly, until the egg mixture registers 160° on an instant-read thermometer.
- Remove the bowl from the pan of water; whisk in the gelatin mixture.
- Beat the mixture, using an electric mixer, for about 5 minutes or mixture is cool and thick.
- Beat in the pumpkin puree, cinnamon, ginger, cloves, and vanilla.
- In a medium mixing bowl, whip the heavy cream (use an electric mixer) until soft peaks form.
- Gently fold the whipped cream mixture into the pumpkin mixture.
- Scrape filling into prepared pie crust.
- Cover the pie with plastic wrap and refrigerate at least 6 hours or up to 1 day until the filling is completely set.
Nutrition Facts : Calories 397.7, Fat 27, SaturatedFat 12.5, Cholesterol 159.2, Sodium 274.5, Carbohydrate 35.4, Fiber 2.4, Sugar 18.2, Protein 4.8
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.
PUMPKIN PIE MOUSSE
Very light-tasting and not-so-sweet pumpkin pie mousse (which to me is a good thing). It's hard not to eat the whole thing by yourself.
Provided by Danielle Walquist Lynch
Categories Fruits and Vegetables Vegetables Squash
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Stir pumpkin, sugar, cinnamon, and nutmeg together in a medium bowl. Fold in whipped topping. Cover and refrigerate for 30 minutes.
Nutrition Facts : Calories 125.3 calories, Carbohydrate 18.7 g, Fat 5.8 g, Fiber 1.7 g, Protein 0.5 g, SaturatedFat 5.3 g, Sodium 112.1 mg, Sugar 15.7 g
PUMPKIN MOUSSE PIE
Make and share this Pumpkin Mousse Pie recipe from Food.com.
Provided by Chef shapeweaver
Categories Dessert
Time 3h5m
Yield 1 pie
Number Of Ingredients 9
Steps:
- Beat pudding and milk in a large bowl until well bended, about 2 minutes.
- Blend in pumpkin, cinnamon, and nutmeg.
- Fold in whipped topping, and pecans (optional).
- Spoon into pie crust.
- Chill for 3 hours.
- Sprinkle with gingersnaps, if desired, before serving.
Nutrition Facts : Calories 1868, Fat 102.6, SaturatedFat 45.9, Cholesterol 51.2, Sodium 2163.4, Carbohydrate 221, Fiber 12.2, Sugar 126, Protein 26.3
CHOCOLATE MOUSSE PUMPKIN PIE
In Omaha, Nebraska, Kathy Peters combines canned pumpkin with two kinds of chocolate in this fully autumn delight that's perfect for special occasions.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large microwave-safe bowl, combine the pumpkin, marshmallows and chips. Microwave, uncovered, on high for 1 minute; stir. Microwave 20-30 seconds longer or until marshmallows are melted and mixture is smooth, stirring every 15 seconds. Cool to room temperature, stirring several times., Fold whipped topping into pumpkin mixture. Spoon into crust. Garish with the additional topping and miniature chips if desired. Refrigerate for at least 2 hours before slicing.
Nutrition Facts : Calories 379 calories, Fat 19g fat (12g saturated fat), Cholesterol 2mg cholesterol, Sodium 138mg sodium, Carbohydrate 49g carbohydrate (34g sugars, Fiber 3g fiber), Protein 3g 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.
CREAMY PUMPKIN MOUSSE PIE WITH GINGERSNAP CRUST
Try this fluffy pumpkin pie once, and you may never go back to traditional. We whipped pumpkin puree with pudding and COOL WHIP for light-as-air texture.
Provided by My Food and Family
Categories Home
Time 15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Prepare the crust:
- Combine gingersnap crumbs and melted butter; mix with a fork until all crumbs are moistened. Firmly press crumb mixture into the bottom and up the sides of a 9-inch pie plate coated with non-stick cooking spray. Bake at 350 degrees for 10 to 12 minutes. Set aside to cool completely.
- Prepare the pumpkin mousse filling:
- In a mixing bowl, stir together pumpkin, milk, pudding mix, and pumpkin pie spice. Fold in whipped topping.
- Spoon pumpkin mixture into cooled crust. Cover and refrigerate overnight. Garnish with additional gingersnap cookies, if desired.
Nutrition Facts : Calories 370, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 25 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
CHOCOLATE-PUMPKIN MOUSSE
The chocolate and pumpkin complement each other wonderfully in this airy, yet richly decadent dessert. I've even given it as a gift and heard about it for months afterward. For an elegant and picture-perfect dessert, garnish with whipped cream, shaved chocolate, and 'Pirouette' cookies--the round, cream-filled, wafer, stick cookies that come in a tin.
Provided by Lisa
Categories Fruits and Vegetables Vegetables Squash
Time 4h35m
Yield 8
Number Of Ingredients 10
Steps:
- Pour water into a small bowl and sprinkle gelatin over top to soften. Set aside.
- Combine milk, 1/3 cup sugar, vanilla extract, and pumpkin pie spice in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until sugar has dissolved and mixture is just starting to boil, 4 to 5 minutes. Add gelatin mixture and stir until completely dissolved. Add chocolate chips and stir until completely melted.
- Whisk egg yolks in a small bowl and pour into the chocolate mixture. Continue to heat, stirring constantly, until thickened and almost boiling. Add pumpkin puree and stir until smooth. Remove from the heat.
- Beat egg whites in a glass, metal, or ceramic bowl until frothy. Gradually add remaining 3 tablespoons sugar, 1 tablespoon at a time, continuing to beat until stiff peaks form. Fold egg whites into the pumpkin custard in 3 batches.
- Spoon mousse into 8 ramekins and place in the refrigerator until chilled, at least 4 hours.
Nutrition Facts : Calories 220.2 calories, Carbohydrate 30.6 g, Cholesterol 95.4 mg, Fat 9.5 g, Fiber 1.8 g, Protein 6.1 g, SaturatedFat 4.9 g, Sodium 52.8 mg, Sugar 26.8 g
FROZEN PUMPKIN MOUSSE PIE
An alternative to traditional pumpkin pie, I found this recipe in Eating Well magazine in December 2007. I've made it as my contribution to my mom's traditional Thanksgiving meal and it was well received! I've used Recipe #78579 to prepare the pan. A tip for quickly softening the ice cream is to put the container in the microwave on medium-low for 30-60 seconds. The cooking time is the entire prep and freezing time. You can make the crust ahead of time and cover and freeze for up to three days. Enjoy!
Provided by SGpratt
Categories Pie
Time 2h20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Coat a 9-inch deep dish pie pan with cooking spray. Alternatively you can use Kittencal's Pan Release concoction (see recipe description above for a link to the recipe). .
- To prepare crust:.
- Combine gingersnaps and raisins in a food processor and pulse until finely chopped.
- Add oil and pulse until blended.
- Press evenly into the bottom and up the sides of the prepared pan.
- Bake the crust until set, about 10 minutes.
- Transfer to a wire rack to cool completely.
- To prepare filling:.
- Combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well.
- Add ice cream and stir until blended.
- Spoon the mixture into the cooled pie crust.
- Freeze until firm, at least two hours.
- Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.
Nutrition Facts : Calories 315.1, Fat 8.1, SaturatedFat 3.1, Cholesterol 20.5, Sodium 279.4, Carbohydrate 56.2, Fiber 1.9, Sugar 33.4, Protein 5.5
PUMPKIN MOUSSE
Whip the spicy-sweet flavors of pumpkin pie into velvety, airy perfection in this Pumpkin Mousse. See why this Pumpkin Mousse is a five-star treat!
Provided by My Food and Family
Categories Home
Time 1h15m
Yield 12 servings, 1/2 cup each
Number Of Ingredients 5
Steps:
- Beat pudding mixes and milk in medium bowl with whisk 2 min.
- Add pumpkin and spice; mix well. Stir in COOL WHIP.
- Refrigerate 1 hr.
Nutrition Facts : Calories 60, Fat 1 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
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