PUMPKIN MOUSSE
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
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.
PUMPKIN MOUSSE
Provided by Dave Lieberman
Categories dessert
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 6
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
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
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
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
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
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
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
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
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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