Light Pumpkin Mousse Recipes

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PUMPKIN MOUSSE



Pumpkin Mousse image

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

1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 can (15 ounces) solid-pack pumpkin
1 package (3.4 ounces) instant vanilla pudding mix
2 teaspoons pumpkin pie spice
1 cup cold 2% milk
1-3/4 cups whipped topping
24 gingersnaps, divided
Whipped cream, optional

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.

LIGHT PUMPKIN MOUSSE



Light Pumpkin Mousse image

A light, airy alternative to the traditional pumpkin pie. If you do not have crystallized ginger on hand, gingersnap cookie crumbs can be substituted.

Provided by Debra Shapiro

Categories     Fruits and Vegetables     Vegetables     Squash

Time 6h30m

Yield 8

Number Of Ingredients 14

3 eggs
1 cup milk
¾ cup honey
½ cup water
1 (.25 ounce) package unflavored gelatin
1 ½ cups pumpkin puree
3 tablespoons white sugar
1 teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground mace
½ teaspoon ground nutmeg
½ teaspoon ground ginger
1 teaspoon vanilla extract
2 tablespoons chopped crystallized ginger

Steps:

  • Pour the 1/2 cup of water or milk into a small bowl and sprinkle the gelatin over it to soften.
  • Separate the eggs, placing the whites in an electric mixer bowl and the yolks in a heat-proof bowl that holds at least 2 cups.
  • Combine the milk, honey and spices in a heavy bottomed saucepan and heat until the honey dissolves and the mixture is steaming hot. Add the softened gelatin with its liquid and stir until it is completely dissolved.
  • Pour most of the hot milk mixture into the egg yolks, whisking constantly, then pour this mixture back into the pot and continue heating until it thickens and almost boils. Stir in the pumpkin and keep stirring until there are no big bubbles when you stop stirring for a few seconds. Remove from the heat and whisk in the vanilla.
  • Beat the egg whites until frothy, then start adding the sugar gradually, beating until stiff peaks have formed. Fold a big spatula of the whites into the pumpkin custard, then fold in the remaining egg whites. Turn the mousse into a 6-cup metal mold that has been rinsed with cold water. Chill mousse overnight. To unmold, dip the mold in hot water for about 30 seconds then invert onto a serving platter. Alternatively, spoon the mousse into individual ramekins or wine glasses that have a tablespoon or two of chopped crystallized ginger and/or gingersnap crumbs in the bottom. Serve with whipped cream.

Nutrition Facts : Calories 178.3 calories, Carbohydrate 36.5 g, Cholesterol 72.2 mg, Fat 2.6 g, Fiber 0.8 g, Protein 4.6 g, SaturatedFat 1.1 g, Sodium 44 mg, Sugar 33.5 g

LIGHT PUMPKIN MOUSSE



Light Pumpkin Mousse image

This is a variation on a pie filling from Kraft Food & Family magazine. I changed out some ingredients to accommodate my family's dietary restrictions. This is a great, light alternative to that traditional Thanksgiving dessert. I like to serve mine with gluten free snickerdoodle cookies. Cook time is chill time.

Provided by DreamoBway

Categories     Dessert

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 cup vanilla-flavored soymilk
2 (1 ounce) packages sugar-free instant vanilla pudding mix
1 cup canned pumpkin (not a whole can)
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1 (8 ounce) container whipped topping, thawed and divided

Steps:

  • Beat milk, pudding mix, pumpkin, and spices together for 2 minutes.
  • Fold in 1 1/2 cups of the whipped topping until combined.
  • Refrigerate for 1 hour. Top individual servings with dollops of remaining whipped topping.

Nutrition Facts : Calories 149.5, Fat 9.1, SaturatedFat 5.6, Cholesterol 30.4, Sodium 543.1, Carbohydrate 16, Fiber 1.5, Sugar 4.7, Protein 1.8

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

PUMPKIN MOUSSE



Pumpkin Mousse image

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

1/4 cup cold water
1 envelope unflavored gelatin (a scant tablespoon)
3 eggs, separated
1 cup sugar, divided
1 1/4 cups canned pumpkin puree
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/4 teaspoon salt, if desired
1/2 cup whole milk
1/2 cup heavy cream

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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