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 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
NO-FUSS SWEET POTATO PUMPKIN MOUSSE
This mousse is elegant, continental, sophisticated and incredibly easy. There's no cooking, no whipping and no fuss, and yet the results are as creamy and decadent as a confection that took hours to prepare. Made with the delectable flavor of sweet potatoes, it's nutritious and delicious. Each serving provides 350% of the Daily Value for vitamin A and 15% of the Daily Value for vitamin C - not bad for a bit of decadence.
Provided by cannedfood
Categories Dessert
Time 5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- * Add a small amount of table sugar to unsweetened whipping cream while whipping.
- Purée sweet potatoes and reserved syrup in a food processor. Add pumpkin, honey, pie spice, and cinnamon, and process until blended and smooth. Scrape into a large bowl.
- Fold in the whipped cream (don't overmix) and serve, or store mousse tightly covered in the refrigerator for up to 24 hours.
Nutrition Facts : Calories 190.4, Fat 4.8, SaturatedFat 2.9, Cholesterol 15.2, Sodium 55, Carbohydrate 37, Fiber 2.6, Sugar 18.2, Protein 2.3
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
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KETO PUMPKIN MOUSSE - SWEET AS HONEY
From sweetashoney.co
5/5 (440)Total Time 4 hrs 20 minsCategory DessertCalories 310 per serving
- Make sure you store your whipping bowl and whisk attachment in the freezer for 15 minutes before you start whipping the heavy cream.
- Bring the bowl and tools out of the freezer. Measure and pour the heavy cream into the cold bowl.
- Whisk on medium speed for 2 minutes, then increase on high speed and whisk for 2-3 more minutes. It's ready when a firm stiff peak forms. If you like your mousse softer/lighter you can stop when the cream forms a soft stiff peak otherwise beat longer until firm. Set aside in the fridge.
- In another bowl, whisk on high speed the cream cheese, pumpkin puree, sugar-free crystal sweetener, and pumpkin spices. It shouldn't take more than 2 minutes to get a thick consistent cream.
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