How To make Frozen Pumpkin Mousse
3/4 c WATER
3/4 c SUGAR
3 EGG WHITES
1 pn CREAM OF TARTAR
1 1/2 c PUMPKIN, pureed and drained
-well 1 ts PUMPKIN PIE SPICE
2 tb RUM
1 c WHIPPING CREAM, beaten until
-stiff peaks form In a heavy saucepan, boil water and sugar until syrup reaches soft ball stage (238-degrees F on a candy thermometer). While syrup is boiling, using an electric mixer, beat egg whites with a pinch of cream of tartar until stiff peaks form. With mixer running, pour hot sugar syrup into egg whites in a steady, thin stream. Continue beating until mixture is entirely cool (this may take more than 10 minutes). Fold in pumpkin and pie spice. Beat rum into whipped cream and fold into pumpkin mixture. Turn mousse into a souffle dish that has been fitted with a paper collar; freeze at least 4 hours. Remove mousse from freezer and place in refrigerator about 30 minutes before serving. Spoon into dessert dishes and serve with gingersnap cookies. From "The Hay Day Cookbook," by Sallie Y. Williams; Atheneum Food & Wine RT [*] Category 4, Topic 6 Message 3 Fri Nov 01, 1991 L.MAGEE [Linda] at 21:07 EST MM by QBTOMM and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005
How To make Frozen Pumpkin Mousse's Videos
No-Bake Pumpkin Mousse Pie with Maple Cookie Crust
FULL RECIPE AND INSTRUCTIONS:
INGREDIENTS:
Maple Cookie Crust
cooking spray
12 oz Maple Creme Oreos – or other maple sandwich cookie (see note)
2 tbsp salted butter – melted
Pumpkin Mousse Filling
12 oz cream cheese – softened to room temperature
1½ cup canned pumpkin purée – not pumpkin pie filling (360g)
1½ tsp pumpkin pie spice
1 tbsp pure vanilla extract
1½ cup powdered sugar – sifted (173g)
1 cup heavy cream – very cold
Whipped Cream Topping (Optional)
1 cup heavy cream – very cold
2 tbsp powdered sugar
1 tsp pure vanilla extract
freshly grated nutmeg – for topping (optional)
FULL INSTRUCTIONS AND TIPS:
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Recipe Guiltless Pumpkin Mousse
Recipe - Guiltless Pumpkin Mousse
INGREDIENTS:
-1 (15 ounce) can solid pack pumpkin
●1 (1 ounce) box fat-free sugar-free instant vanilla pudding mix
●1 (8 ounce) container cool whip sugar-free fat-free frozen whipped topping
●pumpkin spice
5 Pumpkin Recipes To Make This Fall • Tasty
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Recipes:
Keto Pumpkin Cheesecake Mousse - Whipping Siphon Recipe
You don't have to be on keto to enjoy this recipe. I realize a lot of my subscribers probably don't have a whipping siphon, but I did get a lot of requests for more videos using it, so here's an incredibly simple and wonderfully delicious treat -- pumpkin cheesecake mousse.
I discovered after posting this video that if you dispense the mousse into serving bowls and refrigerate them, uncovered, for another hour or so, you really get a wonderful texture out it -- more like a cream cheese mousse than the whipped cream texture you get straight from the whipping siphon.
ISI Whipping Siphon:
Recipe:
Pumpkin pie filling recipe:
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Cindy's Pumpkin Mousse
INGREDIENTS:
½ cup of Greek Yogurt
4 packets of Stevia
3 egg whites
1 15ounce can of pumpkin
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp of ground cloves
¼ tsp of ground cardamom
Whipped cream, for serving (optional)
¼ tsp of cinnamon for serving
STEPS:
In a medium bowl, combine greek yogurt and 2 packets of Stevia. Using an electric mixer, beat greek yogurt until it holds soft peaks.
Wash and dry the beaters. In a separate bowl, beat egg whites and remaining stevia until soft peaks form. Add pumpkin, cinnamon, nutmeg, cloves, and cardamom and gently combine with a rubber spatula. Add the beaten greek yogurt and stevia mixture and carefully fold in until no streaks of white remain.
Spoon the mousse into four ramekins or parfait cups and chill in the freezer for 15 minutes. Top with a small dollop of whipped cream and a dash of cinnamon, and serve.