PRALINE PUMPKIN MOUSSE
Pop these pretty Praline Pumpkin Mousse cups in the fridge and you're just 4 hours away from wowing your guests. Try Praline Pumpkin Mousse for your next event.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Beat first 4 ingredients in large bowl with whisk 2 min. (Mixture will be thick.) Stir in COOL WHIP. Spoon into dessert glasses.
- Refrigerate 4 hours. Meanwhile, toss nuts with butter and sugar.
- Sprinkle nut mixture over desserts just before serving.
Nutrition Facts : Calories 190, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
PRALINE PUMPKIN PIE II
This fantastic recipe has been in my family for years. Its spicy custard filling with praline crust complements any holiday meal. You may substitute evaporated milk for the cream, if you prefer.
Provided by MFDay
Categories Fruits and Vegetables Vegetables Squash
Time 1h25m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat oven to 450 degrees F (230 degrees C.) In a small bowl, combine pecans, 1/3 cup brown sugar and butter. Press firmly into bottom of unbaked pie shell. Bake in oven 10 minutes. Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C.)
- In a large bowl, combine eggs, pumpkin, 2/3 cup brown sugar, flour, cloves, mace, cinnamon, salt and ginger. Blend in cream until mixture is smooth and creamy. Pour into partially baked shell.
- Bake in the preheated oven for 40 to 45 minutes, or until filling is set.
Nutrition Facts : Calories 359.3 calories, Carbohydrate 42.4 g, Cholesterol 73.9 mg, Fat 20 g, Fiber 2.2 g, Protein 4.6 g, SaturatedFat 8 g, Sodium 394 mg, Sugar 28 g
PRALINE-PUMPKIN MOUSSE CORNUCOPIAS
Steps:
- Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F.
- Wrap each cone tightly in aluminum foil, covering completely and tucking any excess foil into the cone cavity. Spray the foil cones with the cooking spray.
- Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet along the fold marks to form 3 rectangles. Cut each rectangle lengthwise into 4 strips, making 12 strips in all.
- Press the ends of 2 pastry strips together. Starting at the pointed end, wind the pastry strip around 1 cone, slightly overlapping edges of pastry (strip will not reach the bottom of the cone). Spray the pastry cone with the cooking spray and sprinkle with 1 teaspoon sugar. Place the pastry cone seam-side down onto a baking sheet. Repeat with the remaining pastry strips, cones and sugar.
- Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the oven. Let cool completely on the baking sheet. Carefully remove the cones from the baked pastry.
- Beat the milk, pudding mix, pumpkin and cinnamon in a medium bowl with a whisk until the mixture is thickened.
- Beat the cream in a medium bowl with an electric mixer on high speed until soft peaks form. Fold the whipped cream into the pumpkin mixture. Spoon or pipe the mixture into the pastry cones.
- Stir the caramel sauce and pecans in a small bowl. Place the pastries onto serving plates and drizzle with the caramel mixture.
PRALINE-PUMPKIN MOUSSE CORNUCOPIAS
Got this in a daily recipe email. Haven't tried it yet. Placed here for safekeeping.Prep time is estimate.
Provided by Boo Chef in West Te
Categories Dessert
Time 35m
Yield 6 cornucopias, 6 serving(s)
Number Of Ingredients 11
Steps:
- Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400ºF.
- Wrap each cone tightly in aluminum foil, covering completely and tucking any excess foil into the cone cavity. Spray the foil cones with the cooking spray.
- Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet along the fold marks to form 3 rectangles. Cut each rectangle lengthwise into 4 strips, making 12 strips in all.
- Press the ends of 2 pastry strips together. Starting at the pointed end, wind the pastry strip around 1 cone, slightly overlapping edges of pastry (strip will not reach the bottom of the cone). Spray the pastry cone with the cooking spray and sprinkle with 1 teaspoon sugar. Place the pastry cone seam-side down onto a baking sheet. Repeat with the remaining pastry strips, cones and sugar.
- Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the oven. Let cool completely on the baking sheet. Carefully remove the cones from the baked pastry.
- Beat the milk, pudding mix, pumpkin and cinnamon in a medium bowl with a whisk until the mixture is thickened.
- Beat the cream in a medium bowl with an electric mixer on high speed until soft peaks form. Fold the whipped cream into the pumpkin mixture. Spoon or pipe the mixture into the pastry cones.
- Stir the caramel sauce and pecans in a small bowl. Place the pastries onto serving plates and drizzle with the caramel mixture.
Nutrition Facts : Calories 640.4, Fat 30.8, SaturatedFat 9.8, Cholesterol 30.6, Sodium 659.9, Carbohydrate 88.7, Fiber 3.2, Sugar 23.9, Protein 6.9
PRALINE PUMPKIN MOUSSE PIE
"You're invited" Show your appreciation for your family and friends- have a "thank you party" Each person can bring a different dish to pass to show their appreciation for each other-! It is a fun way to celebrate life!!
Provided by Pat Duran
Categories Other Desserts
Time 25m
Number Of Ingredients 15
Steps:
- 1. Soften gelatine in praline liqueur. Heat the next 8 ingredients in a sauce pan( down to the egg whites), over medium heat, stirring constantly until slightly boiling and thickened. Remove from heat. Beat in gelatine mixture until dissolved, about 1 minute. Cool. Beat next 3 ingredients until stiff peaks form. Fold with whipped cream(or use 9-oz. thawed cool whip)into pumpkin mixture. Pour into pie shell, mounding in center. Chill 6 hours..
- 2. Topping: 1/2 c. sugar 2 T. water Pinch cream of tartar 1/2 c. pecans, coarsely chopped Butter baking sheet. Heat sugar, water and cream of tartar in skillet over medium heat, stirring constantly, until color becomes light caramel. Stir in nuts. Spread quickly on baking sheet. Cool and chop into small pieces. Sprinkle on pie.
PRALINE-PUMPKIN MOUSSE CORNUCOPIA
These came from a newsletter from Pepperidge Farm Puff Pastry, We haven't made these as yet but they look absolutely divine.:) I'm willing to bet that they taste better than they look!
Provided by Manami
Categories Tarts
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle; heat oven to 400ºF.
- Wrap each cone tightly in aluminum foil, covering completely and tucking any excess foil into the cone cavity; spray the foil cones with the cooking spray.
- Unfold the pastry sheet on a lightly floured surface.
- Cut the pastry sheet along the fold marks to form 3 rectangles.
- Cut each rectangle lengthwise into 4 strips, making 12 strips in all.
- Press the ends of 2 pastry strips together.
- Starting at the pointed end, wind the pastry strip around 1 cone, slightly overlapping edges of pastry (strip will not reach the bottom of the cone).
- Spray the pastry cone with the cooking spray and sprinkle with 1 teaspoon sugar.
- Place the pastry cone seam-side down onto a baking sheet; repeat with the remaining pastry strips, cones and sugar.
- Bake for 15 minutes or until the pastries are golden brown.
- Remove the pastries from the oven; let cool completely on the baking sheet.
- Carefully remove the cones from the baked pastry.
- Beat the milk, pudding mix, pumpkin and cinnamon in a medium bowl with a whisk until the mixture is thickened.
- Beat the cream in a medium bowl with an electric mixer on high speed until soft peaks form.
- Fold the whipped cream into the pumpkin mixture.
- Spoon or pipe the mixture into the pastry cones.
- Stir the caramel sauce and pecans in a small bowl.
- Place the pastries onto serving plates and drizzle with the caramel mixture.
- Serve and ENJOY, you earned it!
Nutrition Facts : Calories 640.8, Fat 30.9, SaturatedFat 9.8, Cholesterol 30.6, Sodium 660.1, Carbohydrate 88.8, Fiber 3.2, Sugar 23.9, Protein 6.9
More about "praline pumpkin mousse recipes"
PRALINE PUMPKIN MOUSSE RECIPE | RECIPES.NET
From recipes.net
Ratings 1Category MousseServings 10
- To a large mixing bowl add milk, pumpkin, pudding and pumpkin pie spice and whisk 2 minutes. Stir in cool whip. Spoon or pipe into dessert cups. Chill in refrigerator 4 hours.
- Meanwhile, toss pecans with butter and sugar. Sprinkle pecans over chilled mousse just before serving.
PRALINE PUMPKIN MOUSSE - COOKING CLASSY
From cookingclassy.com
Cuisine AmericanTotal Time 4 hrs 15 minsCategory DessertCalories 211 per serving
- To a large mixing bowl add milk, pumpkin, pudding and pumpkin pie spice and whisk 2 minutes. Stir in COOL WHIP. Spoon or pipe into dessert cups. Chill in refrigerator 4 hours.
- Meanwhile, toss pecans with butter and sugar. Sprinkle pecans over chilled mousse just before serving.
PRALINE PUMPKIN MOUSSE RECIPE - KRAFT RECIPES | PUMPKIN RECIPES ...
From pinterest.ca
PRALINE-PUMPKIN MOUSSE CORNUCOPIAS RECIPE | RECIPES.NET
From recipes.net
PRALINE PUMPKIN MOUSSE (FOODGAWKER) | PUMPKIN MOUSSE, …
From pinterest.ca
PRALINE PUMPKIN MOUSSE (FOODGAWKER) | PUMPKIN MOUSSE, …
From pinterest.ca
PRALINE PUMPKIN MOUSSE - BIGOVEN.COM
From bigoven.com
PUMPKIN MOUSSE – PRALINE
From bosskitchen.com
PRALINE PUMPKIN MOUSSE - IMPRESS NOT STRESS
From impressnotstress.com
PRALINE PUMPKIN MOUSSE RECIPE | SAY MMM
From saymmm.com
RECIPES FOR PRALINE PUMPKIN MOUSSE WITH GROCERY LISTS AND …
From saymmm.com
PUMPKIN MOUSSE FOOD MOUSSE RECIPES PUMPKIN MOUSSE
From xxphotoz.com
PRALINE PUMPKIN MOUSSE | RECIPE | PUMPKIN MOUSSE, MOUSSE …
From pinterest.com
ASTRAY RECIPES: PRALINE PUMPKIN MOUSSE
From astray.com
PRALINE-PUMPKIN MOUSSE CORNUCOPIAS | RECIPE | PUMPKIN RECIPES, …
From pinterest.com
PRALINE PUMPKIN MOUSSE | RECIPE | PUMPKIN MOUSSE, MOUSSE …
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love