Pumpkin Pudding Mousse Recipes

PUMPKIN MOUSSE

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.

PUMPKIN PUDDING MOUSSE

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

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.

PUMPKIN PUDDING MOUSSE

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.

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

Steps:

• Beat pudding and milk with whisk in bowl for 2 minutes. Add pumpkin and spice; mix well, stir in Cool Whip.
• Refrigerate for 1 hour.
• Top with nuts just before serving.

PUMPKIN PUDDING MOUSSE

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.

PUMPKIN MOUSSE

Steps:

• Beat pudding mixes and milk in medium bowl with whisk 2 min.
• Add pumpkin and spice; mix well. Stir in COOL WHIP.
• Refrigerate 1 hour.