Icebox Pumpkin Mousse Pie Recipes

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ICEBOX PUMPKIN-MOUSSE PIE



Icebox Pumpkin-Mousse Pie image

Crushed store-bought cookies create a crunchy, chocolatey crust that is the perfect foil for this pumpkin icebox pie the whole family will love.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 45m

Number Of Ingredients 12

30 chocolate wafers
2 tablespoons dark-brown sugar
5 tablespoons unsalted butter, melted
1 1/2 cups pure pumpkin puree (from a 15-ounce can)
4 ounces cream cheese, room temperature
1/2 cup packed dark-brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup pure maple syrup
1 cup cold heavy cream
1 cup cold heavy cream
1 tablespoon confectioners' sugar

Steps:

  • Make the crust: Preheat oven to 325 degrees. In a food processor, process wafers and brown sugar until finely ground. With machine running, slowly add butter and process until mixture resembles wet sand. Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. Bake until crust is dry and set, 10 to 12 minutes. Let cool completely in plate on a wire rack.
  • Make the filling: In a clean food processor, process pumpkin puree, cream cheese, brown sugar, cinnamon, and nutmeg until smooth, scraping down sides as needed. With machine running, add maple syrup in a slow, steady stream. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes. With a rubber spatula, gently fold pumpkin mixture into whipped cream. Spoon filling into crust and refrigerate until set, 3 hours (or up to 1 day).
  • Make the topping: In a medium bowl, using an electric mixer, beat cream and confectioners' sugar on high until stiff peaks form, 3 minutes. With spatula, mound topping over pie and serve immediately.

Nutrition Facts : Calories 472 g, Fat 30 g, Fiber 2 g, Protein 4 g, SaturatedFat 18 g

PUMPKIN ICEBOX CAKE



Pumpkin Icebox Cake image

This tube cake is a fun, simple way to make a quick dessert. Pumpkin, chocolate and spice are very nice. -Juli Meyers, Hinesville, Georgia

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12 servings.

Number Of Ingredients 10

1 envelope unflavored gelatin
2/3 cup cold 2% milk
1 can (15 ounces) pumpkin
1 cup packed brown sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
4 large egg yolks
1 cup heavy whipping cream
1 tablespoon sugar
1 package (9 ounces) chocolate wafers

Steps:

  • In a large saucepan, sprinkle gelatin over milk; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Whisk in pumpkin, brown sugar, pie spice and salt; cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; cool 30 minutes. Press plastic wrap onto surface of mixture; refrigerate 30 minutes., In a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold into pumpkin mixture. Refrigerate, covered, until cold., Spread scant tablespoonfuls of pumpkin mixture over wafers; arrange in a 8x8-in. baking dish, closely overlapping wafers. Repeat with remaining pumpkin mixture and wafers. Sprinkle top with wafer crumbs. Refrigerate 8 hours or overnight.

Nutrition Facts : Calories 274 calories, Fat 12g fat (6g saturated fat), Cholesterol 86mg cholesterol, Sodium 244mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.

PUMPKIN ICEBOX PIE



Pumpkin Icebox Pie image

Make and share this Pumpkin Icebox Pie recipe from Food.com.

Provided by kitchenslave03

Categories     Pie

Time 4h40m

Yield 9-12 serving(s)

Number Of Ingredients 14

16 cinnamon graham crackers, broken into large pieces
1 tablespoon dark brown sugar
1/2 teaspoon kosher salt
1/2 cup unsalted butter, melted and cooled
3 teaspoons plain gelatin
1 (29 ounce) can pumpkin puree
4 ounces cream cheese, room temperature
1 (12 ounce) can evaporated milk
1 cup dark brown sugar
1 teaspoon cinnamon
1/4 teaspoon grated nutmeg
3/4 teaspoon kosher salt
1 cup heavy cream
1 tablespoon confectioners' sugar

Steps:

  • Make crust: Preheat oven to 325. In food processor, combine crackers, sugar and salt. Process to fine crumbs. With machine running, add butter through feed tube and process til it resembles wet sand. Press crumbs into bottom and up sides of a 9 inch square baking dish. Bake until fragrant and deep golden brown, about 10-15 minute Let cool completely on rack.
  • Meanwhile, make filling. Place 1/4 c cold water in a small bowl. Sprinkle gelatin on top and let stand 5 minutes. In large bowl, whisk together pumpkin and cream cheese til smooth. In small saucepan, combine evaporated milk, brown sugar, salt and spices. Bring to a simmer over medium heat. Add gelatin mixture and stir til completely dissolved. Pour milk mixture into pumpkin mixture and whisk until completely smooth.
  • Pour filling into cooled crust and refrigerate until chilled and completely set, about 3 hours (or wrap tightly with plastic wrap and refrigerate up to 2 days). To serve, whip cream with confectioners sugar until soft peaks form. Serve with pie.

Nutrition Facts : Calories 510.5, Fat 29.8, SaturatedFat 17.2, Cholesterol 88.2, Sodium 462.8, Carbohydrate 56.8, Fiber 1.3, Sugar 35.5, Protein 7.3

PUMPKIN PIE MOUSSE



Pumpkin Pie Mousse image

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

1 cup canned pumpkin
½ cup confectioners' sugar
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
2 cups whipped topping

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

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