Pumpkin Mousse 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

PUMPKIN MOUSSE



Pumpkin Mousse image

Serve this delicately spiced pumpkin mousse with a dollop of whipped cream and a pate brisee maple leaf.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 16

1 envelope unflavored powdered gelatin (1 scant tablespoon)
1/4 cup cold water
1/2 cup plus 2 tablespoons canned unsweetened pumpkin puree
4 large eggs, separated
1/4 cup plus 2 tablespoons pure maple syrup
Pinch of freshly grated nutmeg
1/2 teaspoon pure vanilla extract
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/4 teaspoon salt
Pinch of freshly ground white pepper
2 tablespoons dark rum
1/4 cup sugar
1 cup heavy cream
Sweetened whipped cream, for serving (optional)
Pastry Leaves, for garnish (optional; see Versatile Pate Brisee recipe)

Steps:

  • In a small saucepan, sprinkle gelatin over the cold water, and let soften 5 minutes. Cook softened gelatin over medium heat, swirling pan, just until gelatin is dissolved; do not let boil. Let cool completely.
  • Place pumpkin puree in a large bowl. Stir in softened gelatin, then add egg yolks, maple syrup, nutmeg, vanilla, ginger, allspice, salt, white pepper, and rum. Whisk until fully blended.
  • With an electric mixer on medium speed, whisk egg whites and the sugar to soft peaks. Gently fold egg-white mixture into pumpkin mixture to combine. Whip heavy cream on medium high to stiff peaks, then gently but thoroughly fold into pumpkin mixture.
  • Divide mousse among 8 to 10 glasses; refrigerate until set, at least 2 hours, or up to 1 day, covered with plastic wrap. If desired, top each with a dollop of sweetened whipped cream and a pastry leaf before serving.

PUMPKIN MOUSSE



Pumpkin Mousse image

Provided by Dave Lieberman

Categories     dessert

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 6

1 (15-ounce) can pumpkin
3 cups heavy cream
3/4 cup superfine sugar
1/2 teaspoon pumpkin pie spice
1 tablespoon vanilla extract
Ginger snaps, for garnish

Steps:

  • Combine pumpkin, 1 cup cream, sugar and spice in a medium saucepan. Simmer over medium heat for 5 minutes. Cool fully.
  • Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture. Pour into a serving dish and crumble the ginger snaps over top before serving.

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

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.

EASIEST PUMPKIN MOUSSE



Easiest Pumpkin Mousse image

Great new fall pumpkin mousse dessert. Serve with angel food cake or just with whipped topping.

Provided by OlmstedManor

Categories     Fruits and Vegetables     Vegetables     Squash

Time 20m

Yield 8

Number Of Ingredients 6

1 (3.5 ounce) package instant vanilla pudding mix
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
2 cups cold milk
1 cup pumpkin puree
1 (4 ounce) container whipped topping

Steps:

  • Combine pudding mix, cinnamon, and ginger in a large bowl; whisk to combine. Add cold milk and beat with a wire whisk or electric mixer for 2 minutes. Mix in pumpkin, then fold in whipped topping. Spoon into 8 ramekins.
  • Refrigerate until set, about 10 minutes.

Nutrition Facts : Calories 126.7 calories, Carbohydrate 19.4 g, Cholesterol 4.9 mg, Fat 4.7 g, Fiber 1 g, Protein 2.4 g, SaturatedFat 3.9 g, Sodium 283.3 mg, Sugar 15.4 g

3-INGREDIENT PUMPKIN MOUSSE



3-Ingredient Pumpkin Mousse image

Serve this creamy pumpkin mousse with gingersnaps instead of spoons.

Provided by Dawn Perry

Categories     3-Ingredient Recipes     Fall     Dessert     Pumpkin     Milk/Cream

Yield Serves 8

Number Of Ingredients 6

1 (14-ounce) can sweetened condensed milk
1 (15-ounce) can pumpkin purée
1/4 teaspoon kosher salt
3 cups heavy cream
Special Equipment
1 (2-quart) dish or 8 (8-ounce) glasses or ramekins

Steps:

  • Heat condensed milk in a medium saucepan over medium. Cook, stirring constantly with a rubber spatula, until slightly darker in color, 10-12 minutes. Stir in pumpkin and salt; continue to cook, stirring often, until mixture bubbles up like polenta, about 4 minutes more. Strain mixture through a fine-mesh sieve into a large bowl, pressing on solids with a rubber spatula. Set aside to cool.
  • Using an electric mixer on medium-high speed, whip cream to medium peaks in another large bowl. Transfer one-third of cream to a small bowl, cover, and chill until ready to use. Mix a few spoonfuls of remaining whipped cream into pumpkin mixture to lighten, then fold remaining cream into pumpkin mixture. Transfer to 2-quart dish or divide among 8 glasses. Chill at least 3 hours.
  • Gently whip reserved whipped cream, then top each serving with a spoonful of whipped cream.
  • Do Ahead
  • Mousse can be made 2 days ahead; cover and chill.

NO-COOK PUMPKIN MOUSSE



No-Cook Pumpkin Mousse image

"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

1 carton (4 ounces) whipped cream cheese with cinnamon and brown sugar
1 cup pumpkin pie filling
1/2 cup whipped topping
6 individual graham cracker tart shells
Additional whipped topping and ground cinnamon

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



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.

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