Pumpkin Pudding Mousse Food

PUMPKIN MOUSSE

Steps:

• In a saucepan over medium heat, add pumpkin puree, 1 cup of heavy cream (set aside remaining heavy cream for a later step), brown sugar, cinnamon, ginger, nutmeg, and cloves. Stir to combine, then cook for 5 minutes, stirring occasionally. Remove from heat, add vanilla extract, and stir to combine.
• Transfer pumpkin mixture to the refrigerator for 20 minutes to cool to room temperature.
• In a large bowl, add remaining 1 1/2 cups of heavy cream. Using a hand or stand mixer, whip for 2-3 minutes on medium speed until medium peaks form.
• Once the pumpkin mixture has cooled, gently fold into the whipped cream until evenly incorporated. Separate mousse into individual serving containers. Refrigerate until ready to serve. Top each serving with a gingersnap cookie (or cookie crumbles) just before serving.

PUMPKIN MOUSSE

Steps:

• In a medium bowl, mix all of the ingredients together until completely combined.
• Serve immediately or you can refrigerate and allow it to thicken a bit.
• Store in an air tight container in the refrigerator for 3-5 days.

PUMPKIN MOUSSE

Steps:

• In a food processor or blender add the following: 2 cans pumpkin, 1 can full fat coconut milk, 1/2 cup maple syrup, 1 tsp pumpkin pie spice.
• Blend on high until completely combined.
• Refrigerate at least 1 hour before serving. You can store in the refrigerator for 1 week.

PUMPKIN MOUSSE

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.

PUMPKIN MOUSSE

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.

VALERIE'S PUMPKIN PUDDING (FOR WOLFIE)

Steps:

• In a medium saucepan, combine three cups of the milk, the pumpkin puree, cinnamon, allspice, cloves and ginger. Whisk to combine and then set over medium-low heat and bring to a gentle simmer.
• Whisk together the sugar, cornstarch and salt in a large bowl. Whisk in the egg yolks and the remaining 1 cup milk.
• Whisk half of the hot milk-pumpkin mixture into the egg mixture until smooth, then gradually whisk the egg-milk-pumpkin mixture back into the saucepan. Continue to cook, now over medium heat, whisking constantly, until the mixture boils. Continue to cook, whisking constantly, until it has thickened, 3 to 4 minutes. Remove from the heat and stir in the vanilla and butter.
• To assemble, layer the cookies and pudding mixture in a serving dish or parfait glasses. Cover the pudding with plastic wrap and refrigerate until cold (at least 2 hours).

EASIEST PUMPKIN MOUSSE

Steps:

• Combine pudding mix, cinnamon, and ginger in a large bowl; whisk to combine. Add cold milk and beat with a wire whisk or electric mixer for 2 minutes. Mix in pumpkin, then fold in whipped topping. Spoon into 8 ramekins.
• Refrigerate until set, about 10 minutes.

PUMPKIN MOUSSE

Steps:

• In a mixing bowl, beat cream cheese and sugar until smooth. Beat in pumpkin. Add pudding mix and pumpkin pie spice; mix well. Gradually beat in milk. Fold in whipped topping. Spoon about 1/4 cup each into serving dishes. Crumble 2 gingersnaps over each. Divide remaining pumpkin mixture among dishes. Garnish with a whole gingersnap. Chill until serving. Refrigerate leftovers.

PUMPKIN MOUSSE

Steps:

• 1. Prepare pudding mix with the 1 cup of milk. Use your mixer for this step.
• 2. Stir in the pumpkin puree * add the pinches of cinnamon & nutmeg.
• 3. Fold in the whipped topping. Pour in dishes and chill for about 1 hr.
• 4. Top with additional whipped topping if desired and chopped nuts. Candied pecans would be a nice touch. *I think I will try Cheesecake Instand Pudding mix, just sounds good.

PUMPKIN PUDDING MOUSSE

Steps:

• 1. In a large bowl, beat milk and pudding mix for 2 minutes on medium speed. Let stand for 2 minutes or until soft-set.
• 2. Combine the pumpkin, cinnamon, ginger and allspice in a separate bowl and fold into pudding.
• 3. Fold 1/2 cup whipped topping into mixture.
• 4. Transfer to individual serving dishes. Refrigerate until serving. Will be fully set in 10 minutes. Top with remaining whipped topping.

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 MOUSSE DESSERT RECIPE

Steps:

• Combine sugar, cornstarch and salt in a medium-sized saucepan (off heat). Whisk until combined and no lumps of cornstarch remain.
• Add egg yolks, whisk until combined then add both the whole milk, evaporated milk, pumpkin purée, dark rum and spices. Whisk mixture until completely smooth and everything has dissolved.
• Transfer saucepan to the stove and cook over medium heat, whisking constantly, until liquid thickens and comes to a bubble. The pudding will first begin to thicken on the bottom of the pan where it is in contact with heat. You must continually remove the thickened pudding from the bottom of the pan or it will scorch. Don't worry, just stir constantly, and don't forget about the corners of the pan!
• Once the first bubble rises to the surface, reduce the heat to low and continue to cook for exactly 1 minute, whisking vigorously and constantly.
• Remove the pudding from the heat and whisk in vanilla and butter until completely smooth and well-combined. Transfer pudding to a medium-sized mixing bowl then cover with plastic wrap. Place plastic wrap directly in contact with the pudding to prevent a thick skin from forming on the surface.
• Refrigerate for at least 1 hour or until completely chilled. Fold in whipped cream then refrigerate for 2 more hours.
• For each serving, make a layer of graham cracker crumbs, chopped pecans, then pumpkin mousse. Repeat each layer then top with whipped cream, a few crumbs and more nuts.

PUMPKIN MOUSSE

Steps:

• To make the coconut cream, place a can of full-fat coconut milk in the fridge overnight.
• When you're ready to make the recipe, open the can of coconut milk and scoop the thickened coconut cream off the top and into a mixing bowl (or blender if using), leaving the watery part behind. 1 can of full-fat coconut milk should produce 1/2 cup of coconut cream.
• Add the pumpkin, pumpkin pie spice and maple syrup and mix until completely smooth.
• Divide into two jars, dishes or other serving container. Place in the fridge for a few hours to firm.
• Serve on its own or top with coconut whipped cream or dairy-free vanilla yogurt and if desired, crumbled dates and pecans.

PUMPKIN MOUSSE PUDDING

Steps:

• Mix milk & pudding until thick.
• Mix pumpkin and spice well and fold into pudding.
• Fold in 1/2 cup whipped topping.
• Put into 4 individual ramekins.
• Refrigerate until ready to serve.
• Garnish with rest of whipped topping.

PUMPKIN CHIA MOUSSE

Steps:

• In a high powered blender or food processor add milk, pumpkin, chia seeds, maple syrup, vanilla, pumpkin pie spice and salt. Blend on high until smooth. Taste and add more maple syrup or pumpkin pie spice if needed.
• Transfer mousse to a resealable container, cover and refrigerate for 3-4 hours.
• Crush the graham crackers. To do so you can process them in a mini-chopper or put them in a plastic baggie and roll over with a rolling pin.
• Scoop about 1/2 cup mousse into small ramekins. Top each serving with a sprinkle of graham cracker crumbs and whipped topping or Greek yogurt, if using. Keep refrigerated until ready to serve.

PUMPKIN CHEESECAKE MOUSSE

Steps:

• Blend together the pudding mix, milk, pumpkin, protein powder if using, and pumpkin pie spice until the pudding is thick, about 1-2 minutes. Set aside.
• Whip the heavy cream with a hand-held mixer or in the bowl of your Kitchenaid mixer until it's stiff.
• Gently fold in the whipped cream into the pumpkin cheesecake pudding a mixing bowl and mix until well incorporated
• Let it chill for a few hours and enjoy!

PUMPKIN PIE CHIA PUDDING MOUSSE

Steps:

• Add all of the ingredients to a high-powered blender.
• Blend on high for a minute, or until the pudding is creamy.
• Transfer the pudding to a bowl, cover and chill at least 4 hours.
• Serve the pumpkin chia pudding with a dollop of coconut whipped cream and a sprinkle of cinnamon.

20 BEST MOUSSE DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a mousse dessert in 30 minutes or less!

PUMPKIN CHEESECAKE MOUSSE DESSERTS

Steps:

• Chill a large mixing bowl. Pour the cold cream and vanilla into the bowl and beat it until soft peaks form. Reserve 1 cup of the whipped cream in a pastry bag fitted with a small round tip. Place in the fridge until ready to serve.
• In another bowl, mix the cream cheese, sugar, pumpkin puree, and pumpkin pie spice together. Beat until light and fluffy.Add in all but 1 cup of the whipped cream. Gently fold it in until fully incorporated.
• Pulse the ginger snap cookies in a food processor until crumbled. Add the butter, sugar, and salt. Pulse to combine.
• Add a scoop of the cookie crumble to each serving dish. Compact it with a spoon. Scoop the pumpkin cheesecake mousse into each dish. Top with the reserved whipped cream.

SPICED PUMPKIN PUDDING

Steps:

• Gather the ingredients.
• Heat oven to 350 F. Butter a 1 1/2-quart baking dish.
• Combine all ingredients in a large mixing bowl and whisk or beat on low speed until blended.
• Pour the pumpkin pudding mixture into the prepared baking dish.
• Place the baking dish in a larger pan and add boiling water to a depth of about 1 inch.
• Bake for 55 to 65 minutes, or until a knife inserted in the center comes out clean.
• Serve with sweetened whipped cream and cinnamon sugar or chopped pecans for sprinkling, if desired. You Might Also Like

PUMPKIN MOUSSE RECIPE

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.

PUMPKIN MOUSSE

Steps:

• Beat pudding and milk with whisk in bowl for 2 minutes. Add pumpkin and spice; mix well, stir in Cool Whip.
• Refrigerate for 1 hour.
• Top with nuts just before serving.

PUMPKIN MOUSSE RECIPE

Steps:

• In thebowl of a stand mixer fitted with the whisk attachment, beat 1½ cups of heavy cream along with the maple syrup and vanilla on medium speed until stiff peaks form, about 2 minutes.
• Remove the mixture to a bowl and place it in the refrigerator while you make the pudding base.
• Add the pumpkin puree, cream cheese, and pumpkin pie spice to the bowl of a stand mixer fitted with the paddle attachment and beat them together until combined, about 1 minute.
• With the mixer on low, slowly add the milk and remaining ½ cup heavy cream. Mix until combined.
• Add the pudding mix and whisk on medium speed until the mixture is well combined and thickened slightly, about 2 minutes.
• Gently fold the whipped cream mixture into the pudding mixture.
• Spoon or pipe the mousse into serving containers. Chill for at least 2 hours before serving.
• Garnish with crumbled gingersnaps or graham crackers.

PUMPKIN MOUSSE RECIPE

Steps:

• COMBINE pudding mix and pie spice in medium bowl. With whisk, add evaporated milk; mix until well blended.
• Add pumpkin and mix. For brighter pumpkin mix add a few drops of orange food coloring.
• Whip heavy cream with 1/4 cup confectioners sugar and vanilla extract. Whip until medium soft peaks.
• Gently fold in 1 cup whipped cream into pudding mixture. Spoon into serving dishes. Top with additional whipped cream and pie spice or crushed ginger cookies.

PUMPKIN PRALINE MOUSSE CAKE

Steps:

• Heat oven to 375°F.
• Mix crushed gingersnaps, 1 cup nuts, sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake 10 min.; cool.
• Beat pudding mix and milk in large bowl with whisk 2 min. Add pumpkin and pumpkin pie spice; beat until blended. Spoon 1-1/2 cups pudding mixture over crust. Gently stir COOL WHIP into remaining pudding mixture; pour over pudding mixture in pan.
• Sprinkle remaining nuts around top edge of cake; freeze 2 hours or overnight. Let stand 30 min. before slicing.

PUMPKIN PUDDING

Steps:

• Blend all pudding ingredients together until smooth and creamy. Transfer to a bowl and chill for 4-6 hours or overnight (the pudding will be thicker if it sets overnight).
• To assemble the parfaits, divide the pecans evenly between 4 small serving dishes. Add the pumpkin pudding and dollop of coconut whip to each serving.