Pumpkin Pudding 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.

PUMPKIN MOUSSE



Pumpkin Mousse image

A light airy, alternative to the traditional pumpkin pie. Water can be substituted for milk if you would like a non-dairy mousse. Originally submitted to ThanksgivingRecipe.com.

Provided by Debra Shapiro

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 7

Number Of Ingredients 14

3 eggs
1 cup milk
¾ cup honey
½ cup milk
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 212.5 calories, Carbohydrate 42.6 g, Cholesterol 83.9 mg, Fat 3.4 g, Fiber 1 g, Protein 5.8 g, SaturatedFat 1.4 g, Sodium 57 mg, Sugar 39.1 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

QUICK AND EASY PUMPKIN MOUSSE



Quick and Easy Pumpkin Mousse image

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

1 tablespoon butter
24 marshmallows
½ cup milk
½ cup canned pumpkin
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
⅓ cup confectioners' sugar
1 cup heavy cream

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

PUMPKIN MOUSSE PUDDING



Pumpkin Mousse Pudding image

Make and share this Pumpkin Mousse Pudding recipe from Food.com.

Provided by kwlabear

Categories     Dessert

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

1 1/2 cups nonfat milk
1 (1 ounce) package sugar-free instant butterscotch pudding mix
1/2 cup canned pumpkin
1 tablespoon pumpkin pie spice
1 cup fat-free whipped topping

Steps:

  • Mix milk & pudding until thick.
  • Mix pumpkin and spice well and fold into pudding.
  • Fold in 1/2 cup whipped topping.
  • Put into 4 individual ramekins.
  • Refrigerate until ready to serve.
  • Garnish with rest of whipped topping.

Nutrition Facts : Calories 85.9, Fat 3.8, SaturatedFat 2.3, Cholesterol 13.2, Sodium 141.8, Carbohydrate 9.8, Fiber 1.1, Sugar 7, Protein 4

PUMPKIN MOUSSE



Pumpkin Mousse image

Provided by Ina Garten

Categories     dessert

Time 2h30m

Yield 10 servings

Number Of Ingredients 13

1 cup half-and-half
1 (29-ounce) can pumpkin puree
2 cups light brown sugar, lightly packed
1 1/2 teaspoons kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 extra-large egg yolks
2 packages (4 teaspoons) unflavored gelatin
2 ripe banana, finely mashed
1 teaspoon grated orange zest, plus more for garnish, optional
2 cups cold heavy cream
1/2 cup granulated sugar
1/4 teaspoon pure vanilla extract

Steps:

  • Heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don't want the eggs to scramble. Remove from the heat.
  • Dissolve the gelatin in 1/2 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool.
  • For the decoration: Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the granulated sugar and vanilla and continue to whisk until you have firm peaks. Fold half the whipped cream into the cooled pumpkin mixture.
  • Pour the mousse into a 7 by 4-inch souffle dish. Pipe or spoon the remaining whipped cream decoratively on the mousse and sprinkle, if desired, with orange zest. Serve chilled.

PUMPKIN MOUSSE



Pumpkin Mousse image

Provided by Sandra Lee

Categories     dessert

Time 10m

Yield 8 servings

Number Of Ingredients 6

4 ounces cream cheese, at room temperature
1 (15-ounce) can pumpkin puree
1 1/2 teaspoons pumpkin pie spice, divided
1 teaspoon vanilla extract
1/2 cup brown sugar
2 1/2 cups heavy cream, whipped and chilled

Steps:

  • In a large bowl, using an electric hand mixer, beat the cream cheese, pumpkin puree, 1 teaspoon pumpkin pie spice, vanilla, and brown sugar until it becomes smooth and creamy.
  • Gently fold in the whipped cream. Spoon the mousse into individual serving dishes, top each mousse with a dollop of whipped cream, if desired, and a sprinkling of the remaining 1/2 teaspoon pumpkin pie spice.
  • Cook's Note: Mousse can be made a 1 day in advance.

BUTTERSCOTCH PUMPKIN MOUSSE



Butterscotch Pumpkin Mousse image

Guests savor every creamy, spoonful of this spiced autumn dessert. It tastes so good, no one guesses that it's actually low in fat. -Patricia Sidloskas, Anniston, Alabama

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 4 servings.

Number Of Ingredients 8

1-1/2 cups cold fat-free milk
1 package (1 ounce) sugar-free instant butterscotch pudding mix
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 cup fat-free whipped topping, divided
Coarse sugar, optional

Steps:

  • In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Combine the pumpkin, cinnamon, ginger and allspice; fold into pudding. Fold in 1/2 cup whipped topping. , Transfer to individual serving dishes. Refrigerate until serving. Garnish with remaining whipped topping. Sprinkle with coarse sugar if desired.

Nutrition Facts : Calories 95 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 351mg sodium, Carbohydrate 19g carbohydrate (8g sugars, Fiber 1g fiber), Protein 4g protein.

PUMPKIN MOUSSE



Pumpkin Mousse image

Whip the spicy-sweet flavors of pumpkin pie into velvety, airy perfection in this Pumpkin Mousse. See why this Pumpkin Mousse is a five-star treat!

Provided by My Food and Family

Categories     Home

Time 1h15m

Yield 12 servings, 1/2 cup each

Number Of Ingredients 5

2 pkg. (1 oz. each) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding
3 cups cold fat-free milk
1 can (15 oz.) pumpkin
1 tsp. pumpkin pie spice
1 cup thawed COOL WHIP LITE Whipped Topping

Steps:

  • Beat pudding mixes and milk in medium bowl with whisk 2 min.
  • Add pumpkin and spice; mix well. Stir in COOL WHIP.
  • Refrigerate 1 hour.

Nutrition Facts : Calories 60, Fat 1 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

PUMPKIN PUDDING MOUSSE



Pumpkin Pudding Mousse image

A favorite made all the better because it's low-fat and healthy! Pumpkin is an excellent source of fiber and vitamins. I have also used vanilla or pumpkin spice instant pudding with equally yummy results. I like to top mine with a scattering of candied walnuts and fat-free whipped topping. Makes a lovely presentation in a martini or stemless wine glass!

Provided by Bonnie G 2

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 cups nonfat milk, cold
1 (3 ounce) box instant butterscotch pudding mix, sugar free (1 ounce package)
3/4 cup pumpkin, canned
1/4 teaspoon ginger powder
1/4 allspice, ground
1/2 teaspoon cinnamon
free whipped topping, thawed, divided

Steps:

  • In a large bowl, beat milk and pudding mix for 2 minutes on medium speed. Let stand for 2 minutes or until soft-set.
  • Combine the pumpkin, cinnamon, ginger and allspice in a separate bowl and fold into pudding.
  • Fold 1/2 cup whipped topping into mixture.
  • Transfer to individual serving dishes. Refrigerate until serving. Will be fully set in 10 minutes. Top with remaining whipped topping.

Nutrition Facts : Calories 38.1, Fat 0.1, SaturatedFat 0.1, Cholesterol 1.8, Sodium 38.9, Carbohydrate 6.3, Fiber 0.3, Sugar 5, Protein 3.3

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