Pumpkin Spice Mousse Food

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.

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:

• 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 CHARLOTTE ROYALE

Steps:

• For the cake: Preheat the oven to 375 degrees F. Spray a 10-by-15-inch jellyroll pan with nonstick cooking spray and line with a piece of parchment. Spray an 8-inch round cake pan with nonstick cooking spray and line with a parchment round.
• Whisk together the flour, baking powder, cinnamon, pumpkin pie spice and salt in a medium bowl. Set aside.
• Add the granulated sugar and eggs to a stand mixer fitted with a paddle attachment and beat on high speed until thick, fluffy and lightened in color, about 3 minutes. Beat in the pumpkin puree. Add the dry ingredients and mix on low to incorporate. Scrape down the bowl and beat on medium for 1 full minute.
• Pour about 3/4 cup of the batter into the prepared 8-inch cake pan and spread into an even layer. Scrape the remaining batter into the prepared jelly roll pan and spread into an even layer. Bake until the cakes spring back when gently touched, 14 to 17 minutes. Let cool in the pans for 2 minutes.
• Loosen the edges of the jelly roll pan cake with a knife. Using a sieve, generously dust a clean kitchen towel larger than the jelly roll pan with confectioners' sugar. Flip the cake onto the towel and peel off the parchment. Starting on a long end, fold the towel over the cake edge and begin to roll the cake up with the towel as tightly as possible without cracking the cake. Leave the cake rolled in the towel to cool completely, about 30 minutes. When the round cake is cool enough to handle, run a knife along the edge and invert onto a wire rack to cool completely.
• For the cream cheese filling: Meanwhile, beat the cream cheese and butter in a stand mixer on medium speed until smooth and combined. Add the confectioners' sugar, pumpkin pie spice and vanilla and beat until the ingredients are incorporated. Refrigerate until ready to use.
• When the rolled cake is cool, unroll it, leaving it on the kitchen towel. Spread the cream cheese filling over the cake in an even layer. Roll the cake back up tightly, this time keeping the towel on the outside. Transfer to a baking sheet and refrigerate for 1 hour.
• To assemble the charlotte: Line a 2 1/2-quart stainless steel or glass bowl with plastic wrap, leaving a few inches of wrap overhanging the outside of the bowl.
• Trim the edges of the cake roll, then slice the roll into 20 rounds, each about 1/2 inch thick. Starting in the center of the plastic wrap-lined bowl, arrange the rolls next to each other tightly. Cut any remaining rolls to fit and fill the top edge of the bowl as best as possible. Trim the cake roll rounds to come 1/2 inch below the edge of the bowl.
• Add the white chocolate to a microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until melted. Pour the chocolate into the cake-lined bowl and use an offset spatula to spread into an even layer and fill any cracks between the cake roll pieces. Refrigerate while you make the pumpkin mousse filling.
• For the pumpkin mousse filling: Put 2 tablespoons cold water in a small bowl and sprinkle the gelatin over it; stir to moisten and set aside.
• Add the sweetened condensed milk to a small saucepan and bring to a simmer over medium-high heat. Simmer, stirring constantly, until the milk thickens to a paste-like consistency and just starts to brown, about 10 minutes. Stir in the pumpkin, return to the heat and cook until the mixture just begins to bubble and sputter, about 5 minutes. Remove from the heat and stir in the bloomed gelatin. Transfer the mixture to a separate bowl and cool to room temperature, stirring occasionally (see Cook's Note).
• When the pumpkin mixture has cooled, add the heavy cream to a stand mixer fitted with a whisk attachment. Whip on high until the cream begins to thicken. Add the cooled pumpkin mixture, pumpkin pie spice and salt. Continue to beat until stiff peaks form.
• Spoon the whipped cream mixture into the center of the cake-lined bowl, smoothing the top to an even layer. Trim the 8-inch cake to fit on top of the filling. Cover loosely with plastic wrap and refrigerate at least 3 hours and up to overnight.
• To serve, invert the charlotte onto a cake stand. Remove the plastic wrap and dust with confectioners' sugar. Serve cold.

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:

• 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

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.

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:

• Put a large mixing bowl in the freezer to chill.
• Using the Braun MultiMix Hand Mixer, whip the heavy cream for 3-5 minutes in the chilled bowl. It should begin to thicken.
• Add the powdered sugar. Mix until combined. The whipped cream should now hold its shape.
• Spoon the whipped cream into a bowl. Refrigerate until you're ready to use.
• Using Braun MultiMix Hand Mixer beat the cream cheese until smooth.. Then, add the white sugar, beating until well combined.
• Next, add in the pumpkin puree, vanilla pudding mix, and spices into the cream cheese mixture. Mix well.
• Slowly add in the milk, beating as you add it in.
• Next,, fold in 1 3/4 cups of the whipped cream.
• Spoon 1/2 cup of pumpkin mousse into six small bowls.
• Add the remaining mousse to each of the 6 bowls.Top with remaining whipped cream.
• Refrigerate until ready to serve.

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 PIE

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.

PUMPKIN SPICE MOUSSE

Steps:

• In a medium metal bowl sprinkle gelatin over cold water to soften 1 minute. Whisk in yolks and sugar and set bowl over a saucepan of simmering water. Cook egg mixture, whisking constantly, until an instant-read thermometer inserted 2 inches into mixture registers 160°F. (Tilt bowl to facilitate measuring temperature.) Remove bowl from pan and with an electric mixer beat egg mixture until cool and thickened, about 5 minutes (mixture will be very sticky). Beat in pumpkin and spices. Chill pumpkin mixture, covered, until thickened and cool but not set, about 1 hour.
• In a bowl with cleaned beaters beat cream with vanilla until it just holds stiff peaks and fold into pumpkin mixture gently but thoroughly. Coarsely crumble 2 gingersnaps into each of 6 Martini glasses (or other 6- to 8-ounce stemmed glasses). Transfer mousse to a large pastry bag fitted with a large plain tip and pipe decoratively over cookies in glasses (or simply spoon mousse into glasses). Chill mousses, uncovered, until firm, about 3 hours, and up to 1 day (loosely cover after 3 hours).
• Just before serving, garnish mousses with remaining 6 whole gingersnaps.

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.