Pumpkin Mousse Pudding Recipes

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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

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

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 PUDDING MOUSSE



Pumpkin Pudding Mousse image

This pumpkin mousse recipe is an easy dessert that will impress everyone. The spices are a perfect blend of fall flavors. The mousse is light and creamy with just the right amount of pumpkin flavor. Delish!

Provided by Tess Geer

Categories     Puddings

Time 15m

Number Of Ingredients 7

1 1/2 c cold fat-free milk
1 pkg instant butterscotch pudding, sugar free (1 ounce package)
3/4 c pumpkin, canned or cooked
1/4 tsp ginger powder
1/4 tsp allspice, ground
1/2 tsp cinnamon
1 c fat-free whipped topping, thawed, divided

Steps:

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

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 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

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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