FROZEN PUMPKIN MOUSSE PIE
Provided by Food Network Kitchen
Time 4h45m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Combine the gingersnaps, oil, and 2 tablespoons brown sugar in the bowl of a food processor; pulse to form fine crumbs. Press the crumbs into the bottom and up the sides of a 9-inch pie plate. Bake until the crust is set and golden brown, 10 to 15 minutes. Let cool completely on a wire rack.
- In a large bowl, stir together the pumpkin puree, vanilla, pumpkin pie spice and remaining 1/3 cup brown sugar until blended; stir in the frozen yogurt. Spread into the cooled pie crust and freeze until firm, about 3 hours. Wrap tightly in plastic to freeze up to 1 week.
- When ready to serve, transfer the pie to the refrigerator to soften slightly, about 30 minutes. Top with Maple Whipped Cream, if desired.
- Sprinkle the gelatin over the water in a medium bowl; let stand until absorbed, about 5 minutes. In a small saucepan, heat the milk until steaming. Whisk the hot milk into the gelatin to dissolve. Stir in the maple syrup and vanilla.
- Place the bowl in a bowl of ice water and stir occasionally until just beginning to set around the edges, about 15 minutes. Using a hand-held mixer, beat the cold milk mixture on high until thick and fluffy, about 8 minutes. Spread on top of the frozen mousse pie; swirl like a meringue topping. Serve.
FROZEN PUMPKIN MOUSSE PIE
The fluffed filling in this mouthwatering pie forms beautiful peaks and is nutmeg-colored. Rich and creamy, this popular dessert tastes so good with its buttery graham cracker crust. -Sheila Bradshaw, Powell, Ohio
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a bowl, combine the cracker crumbs, brown sugar and butter. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until lightly browned, 7-9 minutes. Cool completely on a wire rack., For filling, in a large bowl, whisk the pumpkin, marshmallow creme, brown sugar and pumpkin pie spice. Fold in 3-1/2 cups whipped topping. Spoon into prepared crust. Cover and freeze for at least 4 hours or until firm. Garnish with remaining whipped topping.
Nutrition Facts : Calories 331 calories, Fat 14g fat (10g saturated fat), Cholesterol 18mg cholesterol, Sodium 168mg sodium, Carbohydrate 48g carbohydrate (31g sugars, Fiber 2g fiber), Protein 2g protein.
FROZEN PUMPKIN PIE
This wonderful new twist to the traditional pumpkin pie has vanilla ice cream in the bottom and is lined with a gingersnap crust! Cool and refreshing! Garnish each slice with a dollop of whipped topping and some crushed gingersnaps if you like.
Provided by Carolyn
Categories Fruits and Vegetables Vegetables Squash
Time 2h45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- In a small bowl mix together 1 1/2 cups crushed gingersnaps and 1 tablespoon sugar. Stir in melted butter or margarine. Press mixture evenly into a 9 inch pie plate. Bake for 15 minutes. Allow to cool.
- In a medium bowl, combine pumpkin, 1 cup sugar, salt, ginger, cinnamon, and nutmeg. Stir until thoroughly mixed. Fold in whipped topping.
- Spread ice cream in an even layer in bottom of cooled gingersnap crust. Pour pumpkin mixture over ice cream. Freeze at least 2 hours before serving. Garnish with whipped topping and crushed gingersnaps if desired.
Nutrition Facts : Calories 393.3 calories, Carbohydrate 57.6 g, Cholesterol 29.8 mg, Fat 18 g, Fiber 1.5 g, Protein 2.7 g, SaturatedFat 11 g, Sodium 374.2 mg, Sugar 46.9 g
FROZEN PUMPKIN MOUSSE PIE
An alternative to traditional pumpkin pie, I found this recipe in Eating Well magazine in December 2007. I've made it as my contribution to my mom's traditional Thanksgiving meal and it was well received! I've used Recipe #78579 to prepare the pan. A tip for quickly softening the ice cream is to put the container in the microwave on medium-low for 30-60 seconds. The cooking time is the entire prep and freezing time. You can make the crust ahead of time and cover and freeze for up to three days. Enjoy!
Provided by SGpratt
Categories Pie
Time 2h20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Coat a 9-inch deep dish pie pan with cooking spray. Alternatively you can use Kittencal's Pan Release concoction (see recipe description above for a link to the recipe). .
- To prepare crust:.
- Combine gingersnaps and raisins in a food processor and pulse until finely chopped.
- Add oil and pulse until blended.
- Press evenly into the bottom and up the sides of the prepared pan.
- Bake the crust until set, about 10 minutes.
- Transfer to a wire rack to cool completely.
- To prepare filling:.
- Combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well.
- Add ice cream and stir until blended.
- Spoon the mixture into the cooled pie crust.
- Freeze until firm, at least two hours.
- Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.
Nutrition Facts : Calories 315.1, Fat 8.1, SaturatedFat 3.1, Cholesterol 20.5, Sodium 279.4, Carbohydrate 56.2, Fiber 1.9, Sugar 33.4, Protein 5.5
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
FROZEN PUMPKIN MOUSSE PIE
Make and share this Frozen Pumpkin Mousse Pie recipe from Food.com.
Provided by Kimke
Categories Pie
Time 4h34m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- Grease or spray pie plate.
- Combine graham crackers, melted butter and 1/4 cup brown sugar, mix well.
- Press into bottom and sides of pie plate.
- Bake for 12 minutes.
- Remove from oven and cool (crust may be frozen at this point for later use).
- Combine pumpkin, cinnamon, marshmallow creme and brown sugar-mix until smooth.
- This is done easily with a mixer.
- Fold in thawed whipped topping.
- Spoon pumpkin mixture into crust and spread evenly.
- Freeze for at least 4 hours.
- May garnish pie with additional whipped cream.
Nutrition Facts : Calories 261.2, Fat 11.7, SaturatedFat 8, Cholesterol 15.3, Sodium 128.2, Carbohydrate 38.8, Fiber 0.7, Sugar 25.8, Protein 1.6
FROZEN PUMPKIN PIE
Make and share this Frozen Pumpkin Pie recipe from Food.com.
Provided by strawberryjane
Categories Pie
Time 4h20m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Combine the pumpkin, corn syrup, spices, and nuts in a large bowl.
- Fold in the whipped topping.
- Spoon mixture into crust.
- Freeze until firm,about 4 hours.
- Let stand at room temperature for 15 minutes before serving.
- Top with extra whipped topping before serving!
Nutrition Facts : Calories 504.1, Fat 26.1, SaturatedFat 11.1, Sodium 359.1, Carbohydrate 68.8, Fiber 2.6, Sugar 35.8, Protein 4.1
FROZEN PUMPKIN MOUSSE TORTE WITH CARAMEL-PECAN TOPPING
Categories Rum Dairy Ginger Nut Dessert Bake Thanksgiving Pecan Pumpkin Fall Cinnamon Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 17
Steps:
- For Crust:
- Preheat oven to 350°F. Finely chop nuts and sugar in processor. Add butter and blend, using on/off turns, until moist crumbs form. Using plastic wrap as aid, press mixture onto bottom and all the way up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides, covering completely. Freeze 10 minutes. Bake crust until golden, about 10 minutes. Cool.
- For Filling:
- Whisk 1 cup cream, sugar and yolks in heavy medium saucepan. Stir constantly over medium heat until candy thermometer registers 160° about 6 minutes. Strain into large bowl. Using electric mixer, beat mixture until cool and slightly thickened, about 8 minutes. Beat in pumpkin, corn syrup, rum and spices.
- Using electric mixer, beat remaining 1 1/2 cups cream in large bowl to medium-stiff peaks. Fold cream into pumpkin mixture. Transfer filling to crust. Cover and freeze overnight.
- For Topping:
- Arrange pecans side by side atop torte, covering completely. Drizzle 1/2 cup caramel sauce over, covering nuts completely (pan will be filled to top). Freeze until caramel sets, at least 3 hours or overnight.
- Run sharp knife around pan sides to loosen torte. Release pan sides. Stir remaining caramel sauce in heavy small saucepan over medium heat until warm. Slice torte and serve with sauce.
FROZEN PUMPKIN MOUSSE PARFAITS
Even people who don't care for pumpkin pie rave about these frosty parfaits. The creamy, nicely spiced mousse contrasts wonderfully with the nutty toffee "crunch" pieces. -Jane Liska, Harbor Springs, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the walnuts, toffee bits, brown sugar and butter. Press into a thin layer on a greased baking sheet. Bake at 350° for 10-13 minutes or until golden brown. Cool. Break into small pieces., In a large saucepan, combine 1-1/2 cups whipping cream and sugar. Cook and stir over medium heat for 10-15 minutes or until slightly thickened. Remove from the heat., Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the pumpkin, rum, cinnamon, vanilla, ginger, salt and nutmeg. Transfer to a large bowl. Cool to room temperature without stirring. Press waxed paper onto surface of pudding; refrigerate until chilled., In a small bowl, beat 1 cup cream until stiff peaks form. Fold into pumpkin mixture., In each of eight dessert dishes, layer 4 teaspoons walnut mixture and 1/2 cup mousse; repeat layers. Freeze for at least 3 hours or overnight. , Just before serving, in a small bowl, beat remaining cream until stiff peaks form. Garnish parfaits with whipped cream and remaining walnut mixture.
Nutrition Facts : Calories 952 calories, Fat 66g fat (32g saturated fat), Cholesterol 412mg cholesterol, Sodium 383mg sodium, Carbohydrate 84g carbohydrate (74g sugars, Fiber 6g fiber), Protein 10g protein.
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- To prepare crust: Combine gingersnaps and raisins in a food processor and pulse until finely chopped. Add oil and pulse until blended. Press evenly into the bottom and up the sides of the prepared pan.
- To prepare filling: Combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well. Add ice cream and stir until blended. Spoon the mixture into the cooled pie crust. Freeze until firm, at least 2 hours. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.
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