SPICED PUMPKIN MOUSSE
"Kids love to dip into this pumpkin mousse!" Gingersnaps add crunch to this creamy, smooth-as-silk mousse that's spiced just right. -Lara Pennell, Mauldin, South Carolina
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, sprinkle gelatin over water; let stand for 1 minute or until softened. Beat in egg yolks and sugar. Cook and stir over medium heat until a thermometer reads 160° and mixture has thickened, about 5 minutes. , Transfer to a small bowl; beat until cool and thickened, about 3 minutes. Beat in pumpkin and spices. Refrigerate for 1 hour or until set., In a small bowl, beat cream and vanilla until stiff peaks form. Fold into pumpkin mixture., Coarsely crumble 12 gingersnaps; sprinkle into six parfait or dessert dishes. Spoon or pipe mousse over the top. Cover and refrigerate for 1 hour or until set. Just before serving, garnish with remaining gingersnaps.,
Nutrition Facts : Calories 442 calories, Fat 27g fat (15g saturated fat), Cholesterol 184mg cholesterol, Sodium 168mg sodium, Carbohydrate 48g carbohydrate (31g sugars, Fiber 3g fiber), Protein 5g protein.
PUMPKIN MOUSSE
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
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.
SPICED PAVLOVA WITH PUMPKIN MOUSSE RECIPE
For an elegant spin on pumpkin pie, skip the traditional crust and opt for an airy, spiced pavlova. Pumpkin mousse, whipped cream, and pretty pomegranate syrup give this dessert a jewel-like presentation that's both stunning and delicious.
Provided by Katherine Sacks
Yield 8 servings
Number Of Ingredients 21
Steps:
- Preheat oven to 275°F. Line 2 rimmed baking sheets with parchment paper. Whisk cornstarch and sea salt in a small bowl, breaking up any lumps. Mix ginger, allspice, nutmeg, cloves, and 1 Tbsp. cinnamon in another small bowl.
- Using an electric mixer on medium-high speed, beat egg whites and cream of tartar in a large bowl until soft, opaque peaks form, about 3 minutes. You should see tracks from the whisk on the surface of the whites.
- Add superfine sugar slowly, 1 Tbsp. at a time, beating to incorporate fully before adding the next, 5-8 minutes total. Continue to beat on medium-high speed until stiff, glossy peaks form, about 1 minute more. Test to see if sugar is fully dissolved by rubbing a small amount between your fingertips. If it feels gritty, keep beating until dissolved.
- Sprinkle cornstarch mixture over egg whites and fold in gently with a spatula. Sift spices over mixture with a fine-mesh strainer and fold in gently.
- Using a large spoon, divide meringue into 8 even mounds on prepared baking sheets. Using the back of the spoon, make a small well in the center of each meringue. Using fine-mesh strainer, lightly dust with remaining 1 tsp. cinnamon.
- Bake 15 minutes, then reduce oven temperature to 250°F. Continue to bake, rotating sheets halfway through, until outsides are dry and a very pale cream color, 50-60 minutes. Turn oven off and leave door slightly ajar (prop open with a kitchen towel or hot pad) with meringues inside, letting them cool completely, at least 2 hours or up to overnight.
- Gently whisk egg whites and granulated sugar in a medium bowl set over a saucepan of barely simmering water until hot to the touch or a candy thermometer registers 140°F.
- Pour hot egg white mixture into stand mixer bowl and whip with the whisk attachment on medium-high speed until doubled in volume and stiff peaks form, about 5 minutes.
- Whisk pumpkin purée, kosher salt, and vanilla in a medium bowl. Whisk one-third of beaten egg whites into pumpkin mixture to lighten. Gently whisk in remaining whites.
- Heat pomegranate juice, granulated sugar, and lemon juice in a medium saucepan over medium-high until sugar is dissolved and juice is simmering. Reduce heat to low and simmer until syrupy and liquid is reduced by half, about 25 minutes.
- Divide meringues among plates, then top each with a dollop of pumpkin mousse and whipped cream. Top with pomegranate syrup, pumpkin seeds, and pomegranate seeds.
- Pumpkin mousse can be made 1 day ahead; cover and chill. Pomegranate syrup can be made 2 weeks ahead; cover and chill.
SPICED PUMPKIN MOUSSE
Another Taste of Home recipe that sounds great for the upcoming fall weather. They say gingersnaps add crunch to this creamy, smooth mousse and I think my DGSs are going to love it. Timing does not include cooling time.
Provided by Bonnie G 2
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In small saucepan, sprinkle gelatin over water; let stand for 1 minute or until softened.
- Beat in egg yolks and sugar.
- Cook and stir over medium heat until a thermometer reads 160 and mixture has thickened, about 5 minutes.
- Transfer to small bowl; beat until cool and thickened, about 3 minutes.
- Beat in pumpkin and spices.
- Refrigerate for 1 hour or until set.
- In a small mixing bowl, beat cream and vanilla until stiff peaks form. Fold into pumpkin mixture.
- Coursely crumble 12 gingersnaps; sprinkle into six parfait or dessert dishes.
- Spoon or pipe mousse over the top.
- Cover and refrigerate for 1 hour or until set.
- Just before serving, garnish with remaining gingersnaps.
Nutrition Facts : Calories 441, Fat 26.3, SaturatedFat 15.1, Cholesterol 175.9, Sodium 312.8, Carbohydrate 48.5, Fiber 2.4, Sugar 31.4, Protein 4.8
PUMPKIN SPICE MOUSSE
Categories Milk/Cream Mixer Dairy Fruit Dessert Thanksgiving Pumpkin Fall Chill Gourmet
Yield Serves 6
Number Of Ingredients 11
Steps:
- In a medium metal bowl sprinkle gelatin over cold water to soften 1 minute. Whisk in yolks and sugar and set bowl over a saucepan of simmering water. Cook egg mixture, whisking constantly, until an instant-read thermometer inserted 2 inches into mixture registers 160°F. (Tilt bowl to facilitate measuring temperature.) Remove bowl from pan and with an electric mixer beat egg mixture until cool and thickened, about 5 minutes (mixture will be very sticky). Beat in pumpkin and spices. Chill pumpkin mixture, covered, until thickened and cool but not set, about 1 hour.
- In a bowl with cleaned beaters beat cream with vanilla until it just holds stiff peaks and fold into pumpkin mixture gently but thoroughly. Coarsely crumble 2 gingersnaps into each of 6 Martini glasses (or other 6- to 8-ounce stemmed glasses). Transfer mousse to a large pastry bag fitted with a large plain tip and pipe decoratively over cookies in glasses (or simply spoon mousse into glasses). Chill mousses, uncovered, until firm, about 3 hours, and up to 1 day (loosely cover after 3 hours).
- Just before serving, garnish mousses with remaining 6 whole gingersnaps.
PUMPKIN MOUSSE
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.
SWEET PUMPKIN MOUSSE
Steps:
- Special equipment: Eight 6-ounce ramekins or 8 mini pumpkins, stems removed and seeds and fleshed scooped out, optional
- In a medium saucepan, whisk to combine the pumpkin puree, sugar, honey, sweetened condensed milk, pumpkin spice mix, vanilla, salt and 1/2 cup heavy cream. Place over medium high heat, bring to a boil, then reduce and cook at a simmer for 5 minutes to dissolve the sugar. Remove from the heat, transfer to a large bowl, let cool, then cover and transfer to the refrigerator to cool completely.
- Whisk the remaining cup heavy cream until stiff peaks form, then the fold whipped cream into the chilled pumpkin mixture. Spoon into eight 6-ounce ramekins, or alternatively, use scooped-out small pumpkins, cover and chill until set, about 4 hours and up to overnight.
- To serve, top with toffee bits or your favorite candy bar.
LIGHT PUMPKIN MOUSSE
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
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
SPICED PUMPKIN MOUSSE RECIPE - (4.3/5)
Provided by ackmayhew
Number Of Ingredients 11
Steps:
- In a small saucepan, sprinkle gelatin over water; let stand for 1 minute or until softened. Beat in egg yolks and sugar. Cook and stir over medium heat until a thermometer reads 160° and mixture has thickened, about 5 minutes. Transfer to a small bowl; beat until cool and thickened, about 3 minutes. Beat in pumpkin and spices. Refrigerate for 1 hour or until set. In a small bowl, beat cream and vanilla until stiff peaks form. Fold into pumpkin mixture. Coarsely crumble 12 gingersnaps; sprinkle into six parfait or dessert dishes. Spoon or pipe mousse over the top. Cover and refrigerate for 1 hour or until set. Just before serving, garnish with remaining gingersnaps.
CHOCOLATE-PUMPKIN MOUSSE
The chocolate and pumpkin complement each other wonderfully in this airy, yet richly decadent dessert. I've even given it as a gift and heard about it for months afterward. For an elegant and picture-perfect dessert, garnish with whipped cream, shaved chocolate, and 'Pirouette' cookies--the round, cream-filled, wafer, stick cookies that come in a tin.
Provided by Lisa
Categories Fruits and Vegetables Vegetables Squash
Time 4h35m
Yield 8
Number Of Ingredients 10
Steps:
- Pour water into a small bowl and sprinkle gelatin over top to soften. Set aside.
- Combine milk, 1/3 cup sugar, vanilla extract, and pumpkin pie spice in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until sugar has dissolved and mixture is just starting to boil, 4 to 5 minutes. Add gelatin mixture and stir until completely dissolved. Add chocolate chips and stir until completely melted.
- Whisk egg yolks in a small bowl and pour into the chocolate mixture. Continue to heat, stirring constantly, until thickened and almost boiling. Add pumpkin puree and stir until smooth. Remove from the heat.
- Beat egg whites in a glass, metal, or ceramic bowl until frothy. Gradually add remaining 3 tablespoons sugar, 1 tablespoon at a time, continuing to beat until stiff peaks form. Fold egg whites into the pumpkin custard in 3 batches.
- Spoon mousse into 8 ramekins and place in the refrigerator until chilled, at least 4 hours.
Nutrition Facts : Calories 220.2 calories, Carbohydrate 30.6 g, Cholesterol 95.4 mg, Fat 9.5 g, Fiber 1.8 g, Protein 6.1 g, SaturatedFat 4.9 g, Sodium 52.8 mg, Sugar 26.8 g
SPICED PUMPKIN MOUSSE TRIFLE
Make and share this Spiced Pumpkin Mousse Trifle recipe from Food.com.
Provided by tank_girl
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Using an electric mixer, beat the cream until stiff. Reserve 2 cups whipped cream for serving; refrigerate until ready to serve.
- In a large bowl, stir together the pumpkin, vanilla, cinnamon, ginger, cloves, and salt. Fold in half of the marshmallow cream, then half of the whipped cream. Repeat with the remaining marshmallow cream and whipped cream until combined.
- In a medium bowl, sprinkle the gingersnaps with rum.
- Spoon one-third of the pumpkin mousse into a clear glass serving bowl, spreading evenly, and sprinkle half of the cookies on top. Repeat with half of the remaining mousse and the remaining cookies, then top with the final layer of mousse. Cover with plastic wrap and refrigerate until ready to serve, at least 1 hour and up to 4 hours. Just before serving, top with the reserved whipped cream and sprinkle with crushed gingersnaps.
Nutrition Facts : Calories 861.5, Fat 41.6, SaturatedFat 22.7, Cholesterol 122.3, Sodium 652.8, Carbohydrate 113.8, Fiber 2.4, Sugar 42.7, Protein 7.6
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