No Cook Pumpkin Mousse Recipes
PUMPKIN MOUSSE
Rich, creamy, and fully of pumpkin flavors, this easy pumpkin mousse is the perfect dessert for your holiday table!
Time 3h15m
Number Of Ingredients 9
Steps:
- In a stand mixer, with a whisk attachment, or using a hand mixer, beat pumpkin puree, cream cheese and sugar for 1 minute on medium high speed.
- Add remaining ingredients and beat 3-5 minutes until thick and creamy.
- Spoon into serving containers and chill for at least 2 hours before serving.
Nutrition Facts : Calories 340 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 62 milligrams cholesterol, Fat 21 grams fat, Fiber 4 grams fiber, Protein 4 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 167 grams sodium, Sugar 31 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
PUMPKIN MOUSSE
Light and fluffy pumpkin mousse with an undertone of warm fall spices. Super easy and no bake, everyone goes crazy over this stuff!
Provided by Krystle Smith
Categories Dessert
Time 15m
Number Of Ingredients 12
Steps:
- Put a large mixing bowl in the freezer to chill.
- Using the Braun MultiMix Hand Mixer, whip the heavy cream for 3-5 minutes in the chilled bowl. It should begin to thicken.
- Add the powdered sugar. Mix until combined. The whipped cream should now hold its shape.
- Spoon the whipped cream into a bowl. Refrigerate until you're ready to use.
- Using Braun MultiMix Hand Mixer beat the cream cheese until smooth.. Then, add the white sugar, beating until well combined.
- Next, add in the pumpkin puree, vanilla pudding mix, and spices into the cream cheese mixture. Mix well.
- Slowly add in the milk, beating as you add it in.
- Next,, fold in 1 3/4 cups of the whipped cream.
- Spoon 1/2 cup of pumpkin mousse into six small bowls.
- Add the remaining mousse to each of the 6 bowls.Top with remaining whipped cream.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 340 kcal, Carbohydrate 18 g, Protein 2 g, Fat 29 g, SaturatedFat 18 g, Cholesterol 107 mg, Sodium 48 mg, Sugar 15 g, ServingSize 1 serving
NO-COOK PUMPKIN MOUSSE
"My family loves this no-cook, great-tasting recipe-it's become one of our favorite desserts. Hard to believe it takes only minutes to make." Lisa McCloskey - Dwight, Illinois
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the cream cheese and pumpkin until blended. Fold in whipped topping. Fill tart shells. Garnish each with additional whipped topping and sprinkle with cinnamon. Store in the refrigerator.
Nutrition Facts : Calories 243 calories, Fat 13g fat (6g saturated fat), Cholesterol 23mg cholesterol, Sodium 277mg sodium, Carbohydrate 28g carbohydrate (17g sugars, Fiber 2g fiber), Protein 3g protein.
PUMPKIN MOUSSE RECIPE
This incredibly easy, no-bake Pumpkin Mousse recipe is made with 9 simple pantry ingredients and ready - from prep to finish - in 10 minutes or less! This pumpkin dessert is fluffy, rich, impossibly creamy and just melts-in-your mouth! Plus, it's bursting with plenty of real pumpkin flavor and cozy, warming spices! You can serve this mousse in individual glasses, an elegant trifle dish, or as a no-bake mousse pie! This simple, yet impressive homemade mousse is perfect for every occasion - from weekday treats with the family to Thanksgiving dessert! Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Provided by Cheyanne Holzworth
Categories Dessert
Time 10m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 146 kcal, Carbohydrate 19 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 24 mg, Sodium 126 mg, Fiber 1 g, Sugar 16 g, UnsaturatedFat 3 g, ServingSize 1 serving
QUICK AND EASY PUMPKIN MOUSSE
This is a fast easy treat around the holidays. Pour into chocolate shells purchased at any kitchen store for an elegant touch or with graham crackers for dipping. You can also heat ingredients in the microwave on high for 30 second intervals if you are short on time.
Provided by Kristin_California
Categories Fruits and Vegetables Vegetables Squash
Time 2h45m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 175.7 calories, Carbohydrate 20.6 g, Cholesterol 36.6 mg, Fat 10.3 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 6.4 g, Sodium 36.8 mg, Sugar 15.1 g
NO-BAKE PUMPKIN MOUSSE CHEESECAKE
I always aim to have one no-bake dessert for the holidays to free up my oven schedule. This easy cheesecake combines the familiar spice of pumpkin pie with the light creaminess of cheesecake. No one will guess that this isn't a traditional baked cheesecake!
Provided by Dan Langan
Categories dessert
Time 8h30m
Yield 12 to 16 servings
Number Of Ingredients 17
Steps:
- For the crust: Spray the bottom and sides of a 9-inch springform pan with nonstick spray. Line the bottom with a round of parchment paper.
- Combine the cookie crumbs, pecans, brown sugar and salt in a food processor and pulse until fine. (Alternatively, you can crush the cookies very finely in a resealable gallon-size bag and chop the nuts as finely as possible; combine them in a bowl with the sugar and salt.) Add the melted butter and vanilla and pulse until evenly moistened. Press the mixture about 2 inches up the sides of the springform pan, then press to cover the bottom evenly. Place in the freezer while you prepare the filling.
- For the filling: Pour 3 tablespoons cold water into a small microwave-safe bowl and sprinkle the gelatin over the top. Set aside to bloom.
- In a stand mixer fitted with the paddle attachment, beat the cream cheese, brown sugar, pumpkin pie spice and salt on medium speed until smooth, about 2 minutes. Scrape the bowl and beat 1 minute. Beat in the pumpkin puree and vanilla, blending about 30 seconds.
- Place the bloomed gelatin in the microwave and microwave until the gelatin melts and the mixture is clear, 10 to 12 seconds. Stir a spoonful of the cream cheese mixture into the hot gelatin, then add the gelatin mixture to the mixing bowl and beat on medium speed until combined, about 15 seconds.
- Mix in the heavy cream on low speed until combined. Scrape the bowl, then whip at high speed for about 1 minute. Spread over the prepared crust. Smooth the top of the cream, as desired. Refrigerate, uncovered, 8 hours to overnight (or top with a plate, domed-side up, so it doesn't touch the surface of the cheesecake).
- For finishing: Unlatch and remove the sides of the springform pan. Before serving, sprinkle the edges of the cheesecake with the pecans and chocolate chips.
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