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
CHOCOLATE PUMPKIN PIE
Provided by Michael Symon : Food Network
Categories dessert
Time 3h15m
Yield 8 servings
Number Of Ingredients 20
Steps:
- For the pie crust: Combine the flour, sugar, salt and butter in a food processor and pulse until coarse, with small marbles of butter remaining. Sprinkle with 2 tablespoons of the ice water, then pulse until crumbly and the dough holds together when squeezed. (If too dry, add another sprinkle of water, but do not over mix.) Transfer the dough to a plastic bag, press into a disk and refrigerate for one hour.
- Preheat the oven to 425 degrees F.
- Roll out the dough on floured surface, then press it into a deep 9-inch pie plate. Trim the edges to leave 1 inch of overhang, fold it under and flute the edges. Cut a piece of parchment or nonstick foil to the size of the pie plate and use it to line the pie crust. Fill with pie weights and bake until golden, about 15 minutes. Remove the pie weights and return the pie dough to the oven to dry out, about 8 minutes.
- Lower the oven to 325 degrees F.
- For the filling: In a double boiler, melt the semisweet chocolate, bittersweet chocolate and butter, stirring frequently until smooth. Remove from the heat.
- In a large bowl, mix together the pumpkin puree, evaporated milk, light brown sugar, eggs, cornstarch, vanilla, cinnamon, ginger, nutmeg, cloves and salt. Fold in the melted chocolate mixture. Set the pie plate on a baking sheet and pour the filling into the crust. Bake until the center of the pie has just about set but still has a slight jiggle, about 1 hour. Let cool completely before serving. Top with chocolate shavings.
NO-BAKE CHOCOLATE PUMPKIN MOUSSE PIE RECIPE
This pie is filled with a creamy pumpkin mousse that's happy to chill out in the fridge until you're ready to serve it.
Provided by Yvonne Ruperti
Categories Pies
Time 4h
Yield 12
Number Of Ingredients 24
Steps:
- In food processor, process chocolate wafers and sugar until finely ground. Add melted butter and pulse to moisten. Transfer mixture to pie plate and firmly press into bottom and up sides. Set in fridge to chill while you make the pumpkin mousse.
- In large bowl, stir cream cheese, light brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and cloves until completely incorporated. Stir in pumpkin and vanilla until smooth and incorporated.
- In bowl of standing mixer fitted with whisk attachment, whip cream on medium-high speed until cream holds soft peaks that slowly dip down when whisk is pulled out of cream. Using rubber spatula, gently fold into pumpkin mixture. Pour mousse into pie shell and chill in fridge while you prepare the cocoa whipped cream.
- Into unwashed mixer bowl, add all ingredients for the spiced chocolate whipped cream and chill in fridge for 30 minutes. Place bowl in standing mixer fitted with whisk attachment and whip on medium-high speed to almost stiff peak. Spread over top of pumpkin mousse. Chill pie until set, about 3 hours.
- Place chocolate bar on work surface. Using paring knife, scrape chocolate shavings from bar and use to garnish top of pie.
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.
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 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
CHOCOLATE MOUSSE PIE
Sky-high and scrumptious, this fluffy chocolate delight is super to serve to company. You can put the pie together in a wink - and it'll disappear just as fast! For a nice option, mound the filling in a purchased chocolate crumb crust. -Lois Mulkey, Sublimity, Oregon
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- In a heavy saucepan, heat the candy bar, marshmallows and milk over low heat until chocolate is melted and mixture is smooth, stirring constantly. Cool. Fold in whipped cream; pour into crust. , Refrigerate for at least 3 hours. Refrigerate leftovers.
Nutrition Facts : Calories 480 calories, Fat 36g fat (19g saturated fat), Cholesterol 88mg cholesterol, Sodium 174mg sodium, Carbohydrate 37g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.
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