Pumpkin Jello Recipes

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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

*JELL-O TRIPLE LAYER PUMPKIN PIE!*



*Jell-O Triple Layer Pumpkin Pie!* image

Found this recipe on a Jell-O ad. This picture is from it. Perfect for the holidays! And no baking!

Provided by Heather Isom

Categories     Pies

Time 1h15m

Number Of Ingredients 7

2 c cold milk
2 pkg jell-o pumpkin spice pudding
1/4 tsp ground cinnamon
1 tub of cool whip
1 baked graham cracker crust
1/2 c pecans
1 Tbsp honey

Steps:

  • 1. Beat milk, dry pudding mix and cinnamon until well blended. Spread 1-1 1/2 cups on bottom of crust.
  • 2. Separately; Add 1-1 1/2 cups whipped topping to remaining mixture; stir gently. Spoon over bottom layer.
  • 3. Top with remaining whipped topping and refrigerate 1 hour.
  • 4. Cook pecans with honey in skillet until carmelized. Set aside on wax paper, spread apart. Cool and sprinkle over pie.

PUMPKIN JELLO



Pumpkin Jello image

Make and share this Pumpkin Jello recipe from Food.com.

Provided by Grannydragon

Categories     Low Protein

Time 10m

Yield 6 serving(s)

Number Of Ingredients 7

1 (3 ounce) box lemon gelatin (I use sugar free)
1 cup hot water
2 tablespoons granulated sugar (or Splenda)
1/4 teaspoon pumpkin pie spice
1 cup canned pumpkin (not pie mix)
1 (8 ounce) container Cool Whip
1/2 cup pecans, chopped

Steps:

  • Dissolve gelatin in boiling water; add sugar and spice.
  • Add pumpkin, mixing well.
  • Chill until slightly thickened.
  • Fold in cool Whip and nuts.
  • Pour into mold or bowl and refrigerate until firm.

Nutrition Facts : Calories 267.3, Fat 16.2, SaturatedFat 8.9, Sodium 174.6, Carbohydrate 30.3, Fiber 2.1, Sugar 26.8, Protein 2.9

PUMPKIN SPICE JELLO COOKIES



Pumpkin Spice Jello Cookies image

Pumpkin spice jello cookies are a unique autumn cookie. They are delicious and super moist with the secret pudding ingredient.

Provided by Stephanie Keeping

Categories     Dessert

Time 30m

Number Of Ingredients 11

1 cup butter (softened)
¾ cup brown sugar
¼ cup sugar
3.4 ounces instant pumpkin spice pudding mix (dry)
2 large eggs
1 teaspoon vanilla
2 ¼ cups flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon pumpkin pie spice
2 cups white chocolate chips

Steps:

  • Preheat the oven to 350°F
  • In a medium mixing bowl add the butter, brown sugar and sugar. Use a hand mixer to beat together until light and creamy. Add in the dry vanilla pudding mix, vanilla extract, and eggs and continue to mix until well incorporated.
  • In a separate bowl combine your flour, baking soda, pumpkin pie spice, and salt.
  • Add your dry ingredients to your wet ingredients and mix with a spoon until just combined. Add the white chocolate chips and stir.
  • Line a baking sheet with parchment paper and drop rounded cookie dough on the paper, about 1 to 2 tablespoons for each cookie. Space each ball out by about 2 inches.
  • Add about 3 to 4 extra white chocolate chips to the tops of each rounded tablespoon of cookie dough before putting them in the oven
  • This is the most important part: It is better to under cook these cookies just a bit so I suggest cooking each batch at 350°F for 8 to 9 minutes, or until you can see the bottoms are slightly brown. You definitely don't want to wait till these cookies are browned on the top or they will be overdone.
  • Remove from the oven and let cool on the baking sheet for 2 minutes before transferring to a wire rack.

Nutrition Facts : Calories 2971 kcal, Carbohydrate 365 g, Protein 32 g, Fat 155 g, SaturatedFat 95 g, Cholesterol 446 mg, Sodium 2947 mg, Fiber 4 g, Sugar 247 g, ServingSize 1 serving

DOUBLE-LAYER PUMPKIN PIE



Double-Layer Pumpkin Pie image

Did Cinderella have it all wrong? This Double-Layer Pumpkin Pie proves the pumpkin is better than the prince! Enjoy this creamy Double-Layer Pumpkin Pie.

Provided by My Food and Family

Categories     Home

Time 4h20m

Yield 10 servings

Number Of Ingredients 10

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 Tbsp. sugar
1 cup plus 1 Tbsp. milk, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 ready-to-use graham cracker crumb crust (6 oz.)
1 can (15 oz.) pumpkin
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

Steps:

  • Beat cream cheese, sugar and 1 Tbsp. milk in large bowl with whisk until blended. Stir in half the COOL WHIP. Spread onto bottom of crust.
  • Whisk pumpkin, dry pudding mixes, spices and remaining milk in medium bowl 2 min. (Mixture will be thick.) Spread over cream cheese layer.
  • Refrigerate 4 hours or until firm.
  • Serve topped with remaining COOL WHIP.

Nutrition Facts : Calories 330, Fat 17 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 25 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

PUMPKIN PIE JELLO SHOTS



Pumpkin Pie Jello Shots image

Provided by Lori Taylor

Yield Serves 12

Number Of Ingredients 9

2 packages refrigerated premade pie crust, enough for two crusts
2 packets unflavored gelatin powder
1 ¼ cups water divided
⅓ cup canned pumpkin
½ tsp pumpkin pie spice
½ cup white rum or vodka
¼ cup granulated sugar
½ tbsp heavy cream
Whipped cream, for garnish

Steps:

  • Unroll pie dough and cut into small circles (use a glass to measure small circles). Place circles in a small muffin tin. Bake according to package instructions. Set aside and allow to cool. Pour 1 cup water into a medium saucepan and sprinkle gelatin packets over water. Let sit for 2 minutes before turning on heat. Turn stove to medium-high heat and add pumpkin pie filling, pumpkin pie spice and sugar. Stir as you add. Allow to simmer and then turn off the heat and set aside to cool. Add rum, heavy cream, and an additional ¼ cup water to the mixture and stir until well combined. Pour gelatin mixture into pie crusts and place in the refrigerator overnight or for at least 8 hours. Top with whipped cream. Serve and enjoy!

ORANGE PUMPKIN GELATIN



Orange Pumpkin Gelatin image

When your freezer is full of pumpkin puree and it's too hot outside for pie or soup, try this lighter tasting and easy pumpkin treat.

Provided by JULINOE

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h15m

Yield 4

Number Of Ingredients 6

1 cup boiling water
1 (3 ounce) package orange-flavored Jell-O®
¼ cup brown sugar
1 teaspoon ground cinnamon
2 cups pumpkin puree
⅔ cup cold water

Steps:

  • Stir together 1 cup boiling water and gelatin in a bowl. Whisk in the brown sugar and cinnamon until the brown sugar is dissolved. Add the pumpkin puree and cold water; stir until mixture is smooth. Cover and chill in refrigerator until set, about 2 hours.

Nutrition Facts : Calories 172.6 calories, Carbohydrate 41.7 g, Fat 0.5 g, Fiber 5.6 g, Protein 4.1 g, Sodium 85.6 mg, Sugar 35.7 g

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