Pumpkin Mousse Pudding Recipes

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.

PUMPKIN MOUSSE RECIPE

Steps:

• Beat cream cheese: Using a large bowl and a hand mixer or a stand mixer fitted with the whisk attachment, beat the cream cheese on medium speed until very smooth and creamy, about 3 minutes. Scrape down the sides and the bottom of the bowl with a rubber spatula as needed.
• Add pumpkin + sugars: Add the pumpkin puree, brown sugar and confectioner's sugar to the bowl. Beat on medium-high speed until well combined, about 3 minutes.
• Add flavorings: Add the vanilla, pumpkin pie spice, cinnamon and salt to the bowl. Beat on medium-high until creamy and smooth; making sure no lumps of cream cheese remain - if so, continue beating!
• Fold in whipped cream: Add 2 cups of the whipped topping to the bowl. Using a rubber spatula, gently fold the whipped topping into the pumpkin mixture until well combined. Make sure you fold gently so you don't deflate the whipped topping! Gently fold until the topping in completely combined and no streaks of cream remain.
• Serve or Store: Either transfer the mousse to a piping bag or gently scoop the mousse into serving cups, glasses or a trifle dish. Top with remaining whipped topping and whatever toppings you love! Serve immediately and enjoy! Storage: Alternately, you can cover the mixing bowl tightly with plastic wrap and store in the refrigerator for several days.

PUMPKIN PUDDING MOUSSE

Steps:

• 1. In a large bowl, beat milk and pudding mix for 2 minutes on medium speed. Let stand for 2 minutes or until soft-set.
• 2. Combine the pumpkin, cinnamon, ginger and allspice in a separate bowl and fold into pudding.
• 3. Fold 1/2 cup whipped topping into mixture.
• 4. Transfer to individual serving dishes. Refrigerate until serving. Will be fully set in 10 minutes. Top with remaining whipped topping.

3-INGREDIENT PUMPKIN MOUSSE

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.

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 PUDDING

Steps:

• Mix milk & pudding until thick.
• Mix pumpkin and spice well and fold into pudding.
• Fold in 1/2 cup whipped topping.
• Put into 4 individual ramekins.
• Refrigerate until ready to serve.
• Garnish with rest of whipped topping.

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:

• 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.

BUTTERSCOTCH PUMPKIN MOUSSE

Steps:

• In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping. , Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping. Sprinkle with coarse sugar if desired.