PUMPKIN MOUSSE
Steps:
- In a large bowl, using an electric hand mixer, beat the cream cheese, pumpkin puree, 1 teaspoon pumpkin pie spice, vanilla, and brown sugar until it becomes smooth and creamy.
- Gently fold in the whipped cream. Spoon the mousse into individual serving dishes, top each mousse with a dollop of whipped cream, if desired, and a sprinkling of the remaining 1/2 teaspoon pumpkin pie spice.
- Cook's Note: Mousse can be made a 1 day in advance.
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
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
Steps:
- In a small saucepan, combine the dried apricots with the rum. Bring this to a boil, cover and simmer for 1 minute. Let apricots cool in the pot, covered.
- In a mixing bowl combine the pumpkin, butter, sugar and spices and chopped nuts.
- When the apricots are cool enough to handle, cut them into 1/2 inch pieces and stir them into the pumpkin. Chill the mixture. Whip the heavy cream until stiff and fold most of the cream into the mousse, reserving some whipped cream if you wish for decoration.
- Chill until serving time. Transfer mixture to wine goblets. If you are serving this to company, then spoon remaining whipped cream into a pastry bag and pipe some whipped cream rosettes into center of mousse in each glass.
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.
WEIGHT WATCHERS PUMPKIN MOUSSE - WW POINTS = 1
My mother-in-law made this dessert special for me tonight and it was yummy! She wrote it down from one of her Weight Watchers Meetings. I can't wait to make a batch to bring to work!
Provided by senseicheryl
Categories < 15 Mins
Time 5m
Yield 4 1 cup servings, 4 serving(s)
Number Of Ingredients 5
Steps:
- Whip all ingredients in a mixer.
- Chill until ready to serve.
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.
NO-COOK PUMPKIN MOUSSE
"My family loves this no-cook, great-tasting recipe-it's become one of our favorite desserts. Hard to believe it takes only minutes to make." Lisa McCloskey - Dwight, Illinois
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the cream cheese and pumpkin until blended. Fold in whipped topping. Fill tart shells. Garnish each with additional whipped topping and sprinkle with cinnamon. Store in the refrigerator.
Nutrition Facts : Calories 243 calories, Fat 13g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 277mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 2g fiber), Protein 3g protein.
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 hour.
Nutrition Facts : Calories 60, Fat 1 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
MMMMM... PUMPKIN MOUSSE
Make and share this Mmmmm... Pumpkin Mousse recipe from Food.com.
Provided by weekend cooker
Categories Dessert
Time 10m
Yield 6 puddings, 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine pudding mix and pie spice in a medium bowl.
- With whisk, add evaporated milk, mix until well blended.
- Add pumpkin, mix well.
- gently fold whipped topping into pudding mixture.
- Spoon into serving dishes.
- Top with additional whipped topping and pie spice, if desired.
- Serve immediately, or cover and refrigerate.
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.
QUICK AND EASY PUMPKIN MOUSSE
This is a fast easy treat around the holidays. Pour into chocolate shells purchased at any kitchen store for an elegant touch or with graham crackers for dipping. You can also heat ingredients in the microwave on high for 30 second intervals if you are short on time.
Provided by Kristin_California
Categories Fruits and Vegetables Vegetables Squash
Time 2h45m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 175.7 calories, Carbohydrate 20.6 g, Cholesterol 36.6 mg, Fat 10.3 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 6.4 g, Sodium 36.8 mg, Sugar 15.1 g
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
3-INGREDIENT PUMPKIN MOUSSE
Serve this creamy pumpkin mousse with gingersnaps instead of spoons.
Provided by Dawn Perry
Categories 3-Ingredient Recipes Fall Dessert Pumpkin Milk/Cream
Yield Serves 8
Number Of Ingredients 6
Steps:
- Heat condensed milk in a medium saucepan over medium. Cook, stirring constantly with a rubber spatula, until slightly darker in color, 10-12 minutes. Stir in pumpkin and salt; continue to cook, stirring often, until mixture bubbles up like polenta, about 4 minutes more. Strain mixture through a fine-mesh sieve into a large bowl, pressing on solids with a rubber spatula. Set aside to cool.
- Using an electric mixer on medium-high speed, whip cream to medium peaks in another large bowl. Transfer one-third of cream to a small bowl, cover, and chill until ready to use. Mix a few spoonfuls of remaining whipped cream into pumpkin mixture to lighten, then fold remaining cream into pumpkin mixture. Transfer to 2-quart dish or divide among 8 glasses. Chill at least 3 hours.
- Gently whip reserved whipped cream, then top each serving with a spoonful of whipped cream.
- Do Ahead
- Mousse can be made 2 days ahead; cover and chill.
PUMPKIN MOUSSE
Serve this delicately spiced pumpkin mousse with a dollop of whipped cream and a pate brisee maple leaf.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 16
Steps:
- In a small saucepan, sprinkle gelatin over the cold water, and let soften 5 minutes. Cook softened gelatin over medium heat, swirling pan, just until gelatin is dissolved; do not let boil. Let cool completely.
- Place pumpkin puree in a large bowl. Stir in softened gelatin, then add egg yolks, maple syrup, nutmeg, vanilla, ginger, allspice, salt, white pepper, and rum. Whisk until fully blended.
- With an electric mixer on medium speed, whisk egg whites and the sugar to soft peaks. Gently fold egg-white mixture into pumpkin mixture to combine. Whip heavy cream on medium high to stiff peaks, then gently but thoroughly fold into pumpkin mixture.
- Divide mousse among 8 to 10 glasses; refrigerate until set, at least 2 hours, or up to 1 day, covered with plastic wrap. If desired, top each with a dollop of sweetened whipped cream and a pastry leaf before serving.
SPICED PUMPKIN MOUSSE
"Kids love to dip into this pumpkin mousse!" Gingersnaps add crunch to this creamy, smooth-as-silk mousse that's spiced just right. -Lara Pennell, Mauldin, South Carolina
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, sprinkle gelatin over water; let stand for 1 minute or until softened. Beat in egg yolks and sugar. Cook and stir over medium heat until a thermometer reads 160° and mixture has thickened, about 5 minutes. , Transfer to a small bowl; beat until cool and thickened, about 3 minutes. Beat in pumpkin and spices. Refrigerate for 1 hour or until set., In a small bowl, beat cream and vanilla until stiff peaks form. Fold into pumpkin mixture., Coarsely crumble 12 gingersnaps; sprinkle into six parfait or dessert dishes. Spoon or pipe mousse over the top. Cover and refrigerate for 1 hour or until set. Just before serving, garnish with remaining gingersnaps.,
Nutrition Facts : Calories 442 calories, Fat 27g fat (15g saturated fat), Cholesterol 184mg cholesterol, Sodium 168mg sodium, Carbohydrate 48g carbohydrate (31g sugars, Fiber 3g fiber), Protein 5g protein.
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.
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
More about "pumpkinmousseww recipes"
PUMPKIN MOUSSE RECIPE - KELSEY YOUNGMAN | FOOD & WINE
From foodandwine.com
Servings 4Total Time 10 minsCategory Desserts
PUMPKIN MOUSSE RECIPE | FOOD NETWORK
From foodnetwork.com
Author Laura CalderSteps 7Difficulty Intermediate
PUMPKIN MOUSSE - A HEALTHY GLUTEN FREE & PALEO DESSERT!
From prepdish.com
EASY HOMEMADE PUMPKIN MOUSSE DESSERT RECIPE - EVERYDAY DISHES
From everydaydishes.com
PUMPKIN MOUSSE : 8 STEPS (WITH PICTURES) - INSTRUCTABLES
From instructables.com
WHAT ARE THE BEST PUMPKINS TO EAT - LEARN ABOUT EDIBLE PUMPKINS
From gardeningknowhow.com
WW LOW FAT PUMPKIN MOUSSE FLUFF | SIMPLE NOURISHED LIVING
From simple-nourished-living.com
FIVE WAYS TO EAT: PUMPKIN - KITCHN
From thekitchn.com
11 PUMPKIN MOUSSE RECIPES TO MAKE WHEN YOU'RE FINALLY OVER PIE
From delish.com
PUMPKIN MOUSSE - SAVOR THE BEST
From savorthebest.com
PUMPKIN MOUSSE RECIPE [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
PUMPKIN | FOODLAND ONTARIO
From ontario.ca
EASY PUMPKIN MOUSSE - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
BEST PUMPKIN MOUSSE RECIPE — HOW TO MAKE PUMPKIN MOUSSE
From delish.com
5 MINUTE PUMPKIN MOUSSE {DAIRY-FREE, NO BAKE, GLUTEN-FREE, …
From laurenkellynutrition.com
EASY PUMPKIN MOUSSE (KETO, DAIRY-FREE, PALEO, VEGAN) - PRETTY PIES
From prettypies.com
WEIGHT WATCHERS PUMPKIN MOUSSE RECIPE - THIS MAMA COOKS! ON …
From thismamacooks.com
23 PERFECT PUMPKIN RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
11 OF THE BEST PUMPKIN VARIETIES FOR COOKING | GARDENER’S PATH
From gardenerspath.com
PUMPKIN MOUSSE RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
10 HEALTHY PUMPKIN-FLAVORED SNACKS
From healthline.com
PUMPKIN MOUSSE | DESSERT NOW DINNER LATER
From dessertnowdinnerlater.com
KETO PUMPKIN MOUSSE, CREAMY AND DELICATE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
INCREDIBLE PUMPKIN MOUSSE - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
PUMPKIN RECIPES | ALLRECIPES
From allrecipes.com
PUMPKIN MOUSSE RECIPE | MYRECIPES
From myrecipes.com
PUMPKIN: NUTRITION, BENEFITS, AND HOW TO EAT IT - HEALTHLINE
From healthline.com
PUMPKIN MOUSSE RECIPE « EASY + HEALTHY - CLEAN & DELICIOUS
From cleananddelicious.com
EASY PUMPKIN MOUSSE RECIPE - HOW TO MAKE PUMPKIN MOUSSE
From countryliving.com
PUMPKIN MOUSSE | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
PUMPKIN MOUSSE (DELICIOUS FALL DESSERT!) | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
You'll also love