Praline Pumpkin Mousse Cornucopia Recipes

PUMPKIN MOUSSE

Steps:

• In a small saucepan, combine the dried apricots with the rum. Bring this to a boil, cover and simmer for 1 minute. Let apricots cool in the pot, covered.
• In a mixing bowl combine the pumpkin, butter, sugar and spices and chopped nuts.
• When the apricots are cool enough to handle, cut them into 1/2 inch pieces and stir them into the pumpkin. Chill the mixture. Whip the heavy cream until stiff and fold most of the cream into the mousse, reserving some whipped cream if you wish for decoration.
• Chill until serving time. Transfer mixture to wine goblets. If you are serving this to company, then spoon remaining whipped cream into a pastry bag and pipe some whipped cream rosettes into center of mousse in each glass.

PRALINE PUMPKIN PIE

Steps:

• In a small bowl, combine the pecans, sugar and butter; press onto the bottom of pie shell. Prick sides of pastry with a fork. Bake at 450° for 10 minutes. Cool on a wire rack for 5 minutes. Reduce heat to 350°., For filling, combine the eggs, sugar, flour and spices in a large bowl; stir in pumpkin. Gradually add cream. Pour into pastry shell. If desired, sprinkle chopped pecans on top. Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. , Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

PRALINE MOUSSE

Steps:

• Prepare the praline and set aside.
• Preheat the oven to 425 degrees.
• In a saucepan, put the yolks, one- half cup of the sugar and the milk. Bring to the simmer and cook until the mixture achieves a custardlike texture. Do not overcook or the eggs will curdle. Remove from the heat immediately.
• Blend the gelatin with the water until it is softened. Stir this into the custard mixture and stir until dissolved. Pour and scrape the mixture into a mixing bowl. Let it stand until cool.
• Put the egg whites in one large mixing bowl, the cream in another.
• Beat the whites until they are almost stiff and add two tablespoons of sugar. Continue beating until they are stiff.
• Beat the cream until it is almost stiff and add the remaining two tablespoons of sugar. Continue beating until it is stiff.
• Add half of the whites to the egg-yolk sauce and beat them in. Add the remaining whites, folding them in gently. Fold in the cream.
• Continue folding while gradually sprinkling the praline on top. Chill until set.

PRALINE PUMPKIN PECAN PIE

Steps:

• Preheat oven to 325°. In a large bowl, mix crushed cookies, pecans, brown sugar and salt; stir in butter. Press onto bottom and up sides of a greased 9-in. deep-dish pie plate. Bake until lightly browned, 5-7 minutes. Cool on a wire rack., For filling, in a large bowl, beat eggs, pumpkin, milk, spices and salt. Pour into crust. Bake on a middle oven rack until center is set, 50-60 minutes. Cool on a wire rack 1 hour., For topping, in a large heavy saucepan, combine brown sugar, cream, corn syrup, butter and vinegar. Bring to a boil over medium heat. Cook and stir until a candy thermometer reads 240° (firm-ball stage), stirring occasionally. Remove from heat; stir in pecans and vanilla. Pour over pie immediately. Refrigerate at least 4 hours or overnight.

PRALINE PUMPKIN MOUSSE

Steps:

• Beat first 4 ingredients in large bowl with whisk 2 min. (Mixture will be thick.) Stir in COOL WHIP. Spoon into dessert glasses.
• Refrigerate 4 hours. Meanwhile, toss nuts with butter and sugar.
• Sprinkle nut mixture over desserts just before serving.

PUMPKIN PRALINE MOUSSE CAKE

Steps:

• Heat oven to 375°F.
• Mix crushed gingersnaps, 1 cup nuts, sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake 10 min.; cool.
• Beat pudding mix and milk in large bowl with whisk 2 min. Add pumpkin and pumpkin pie spice; beat until blended. Spoon 1-1/2 cups pudding mixture over crust. Gently stir COOL WHIP into remaining pudding mixture; pour over pudding mixture in pan.
• Sprinkle remaining nuts around top edge of cake; freeze 2 hours or overnight. Let stand 30 min. before slicing.

PRALINE PUMPKIN PIE

Steps:

• Combine the pecans, sugar and butter; press into the bottom of pie shell.
• Prick sides of pastry with a fork.
• Bake at 450°F for 10 minutes; cool for 5 minutes.
• Combine first eight filling ingredients; stir in pumpkin.
• Gradually add cream.
• Pour into pie shell.
• If desired, sprinkle chopped pecans on top.
• Bake at 350°F for 45-50 minutes or until a knife inserted near the center comes out clean.
• Cool completely.
• Store in the refrigerator.

PRALINE-PUMPKIN MOUSSE CORNUCOPIAS

Steps:

• Heat the oven to 400 degrees F.
• Wrap each cone tightly in aluminum foil, covering it completely and tucking any excess foil into the cone cavity. Spray the foil cones with the cooking spray.
• Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Cut the pastry sheet along the fold marks to form 3 rectangles. Cut each rectangle lengthwise into 4 strips, making 12 strips in all.
• Press the ends of 2 pastry strips together. Starting at the pointed end of the cone, wind the pastry strip around 1 cone, slightly overlapping edges of pastry (strip will not reach the bottom of the cone). Spray the pastry cone with the cooking spray and sprinkle with 1 teaspoon sugar. Place the pastry cone on its side, with the end of the strip facing down, onto a baking sheet. Repeat with the remaining pastry strips.
• Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool completely on the baking sheet on a wire rack. Carefully remove the foil cones from the baked pastry.
• Beat the milk, pudding mix, pumpkin and cinnamon in a medium bowl with a whisk until the mixture is thickened.
• Beat the heavy cream in a medium bowl with an electric mixer on high speed until soft peaks form. Fold the whipped cream into the pumpkin mixture. Spoon or pipe the mixture into the pastry cones.
• Stir the caramel topping and pecans in a small bowl. Place the pastries onto serving plates and drizzle with the caramel mixture.

PRALINE-PUMPKIN MOUSSE CORNUCOPIAS

Steps:

• Heat the oven to 400 degrees F.
• Wrap each cone tightly in aluminum foil, covering it completely and tucking any excess foil into the cone cavity. Spray the foil cones with the cooking spray.
• Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Cut the pastry sheet along the fold marks to form 3 rectangles. Cut each rectangle lengthwise into 4 strips, making 12 strips in all.
• Press the ends of 2 pastry strips together. Starting at the pointed end of the cone, wind the pastry strip around 1 cone, slightly overlapping edges of pastry (strip will not reach the bottom of the cone). Spray the pastry cone with the cooking spray and sprinkle with 1 teaspoon sugar. Place the pastry cone on its side, with the end of the strip facing down, onto a baking sheet. Repeat with the remaining pastry strips.
• Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool completely on the baking sheet on a wire rack. Carefully remove the foil cones from the baked pastry.
• Beat the milk, pudding mix, pumpkin and cinnamon in a medium bowl with a whisk until the mixture is thickened.
• Beat the heavy cream in a medium bowl with an electric mixer on high speed until soft peaks form. Fold the whipped cream into the pumpkin mixture. Spoon or pipe the mixture into the pastry cones.
• Stir the caramel topping and pecans in a small bowl. Place the pastries onto serving plates and drizzle with the caramel mixture.

CHOCOLATE PRALINE MOUSSE

Steps:

• Break both chocolates into chunks and place in a double boiler over simmering water. Heath until melted, stirring occasionally. Set aside and cool until lukewarm.
• Whip the cream until it is stiff and doubled in volume. Set aside.
• Beat egg whites until they form soft peaks. Add the confectioners' sugar 1 tablespoon at a time, beating constantly until stiff but not dry. Set aside.
• Combine praline paste, salt and creme de cacao in large mixing bowl. Stir well and add egg yolks. Whisk until smooth.
• Add melted butter, espresso and melted chocolate to the praline paste mixture and blend thoroughly. Using a rubber spatula, fold in the whipped cream. Finally, very gently fold in the egg whites.
• Spoon mousse into individual bowls or large serving bowl. Cover and refrigerate for 8 house before serving.

PRALINE PUMPKIN PIE

Steps:

• In medium bowl, mix flour and salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
• Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 425°F. With floured rolling pin, roll pastry into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
• In medium bowl, beat eggs slightly. Stir in all remaining filling ingredients. Pour into pastry-lined pie plate. Bake 15 minutes. Meanwhile, in small bowl, mix all streusel ingredients until crumbly.
• Reduce oven temperature to 350°F. Bake pie 35 minutes longer. Sprinkle streusel over pie. Bake about 10 minutes or until knife inserted in center comes out clean. Cover and refrigerate at least 4 hours. Store in refrigerator.

PRALINE PUMPKIN DESSERT

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom and sides of 13x9-inch pan. In medium bowl, beat pumpkin, milk, eggs, sugar and 4 teaspoons pumpkin pie spice with wire whisk until smooth. Pour into pan.
• Sprinkle dry cake mix over pumpkin mixture. Sprinkle with pecans. Pour melted butter evenly over top.
• Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 30 minutes.
• To serve, cut dessert into 4 rows by 3 rows. Serve warm or chilled with dollop of whipped cream sprinkled with pumpkin pie spice. Store covered in refrigerator.

PRALINE-PUMPKIN PIE

Steps:

• Preheat oven to 275 degrees. Place praline paste in a bowl for an electric mixer. Add sugar and beat, using the paddle attachment, until well combined.
• Sift cinnamon, ginger, cardamom and clove together and add to praline mixture with salt. Mix to combine. Add eggs, one at a time, making sure each one is well incorporated before adding the next.
• Add pumpkin and mix until smooth, scraping the bowl well with a rubber spatula. With mixer running, gradually pour in milk and cream. Mix until well combined. Divide the mixture between the two pie shells. Bake until filling is set, 1 to 1 1/2 hours. Remove from oven and place on a rack to cool.