Super Easy Pumpkin Spice Mousse Food

QUICK AND EASY PUMPKIN MOUSSE

Steps:

• Melt the butter in a large skillet. Stir in the marshmallows, milk, and pumpkin. Stir frequently until melted and smooth. Remove from heat; stir in vanilla and pumpkin pie spice. Cool completely, about 30 minutes.
• Combine 1/3 cup confectioners' sugar and 1 cup heavy cream in a large bowl. Use an electric mixer to beat until stiff peaks form. Fold whipped cream into cooled pumpkin mixture. Pour mousse into ramekins or chocolate shells. Cover and refrigerate until firm, about 2 hours.

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 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 PIE

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.