1 1/4 c Gingersnaps; crushed 1/3 c Butter or margarine; melted 1/4 c Sugar :
filling
1 pt Vanilla ice cream 1 c Solid pack pumpkin 3/4 c Sugar 1 1/2 ts Pumpkin pie spice 8 oz Whipping cream 1/2 ts Vanilla :
topping----- 1 Jar caramel ice cream top; -or butterscotch topp 1/2 cup Pumpkin 1/2 teaspoon Pumpkin pie spice Combine gingersnap crumbs with butter and sugar in small bowl. Press onto bottom of 9" pieplate. Bake in preheated 375~ oven for 8 minutes. Cool. Soften ice cream; spread over gingersnap crust. Freeze until firm. Combine pumpkin, sugar and spice in medium bowl. Beat whipping cream and vanilla in small bowl until stiff; fold into pumpkin mixture. Spoon over ice cream. Freeze until firm. Serve with topping. TOPPING: Combine ice cream topping with pumpkin and spice. Mix well. -----
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Fall in love in every way with this dreamy pumpkin mousse. Watch along and see how our online pastry school chef does it!
PUMPKIN MOUSSE RECIPE:
Ingredients 8 oz pumpkin puree 4 oz brown sugar 3 egg yolks ¼ cup milk 1 teaspoon cinnamon ½ teaspoon nutmeg ¼ teaspoon ginger 1 teaspoon gelatin 3 tablespoons cold water 1 cup heavy whipping cream 3 ounces sugar ½ teaspoon vanilla
Ingredients 1. Whip the heavy cream, sugar and vanilla to a soft peak and set aside. Soften the gelatin in the water and set aside. 2. Whisk the pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, egg yolks and milk together in a bowl. Place over a double boiler and cook until the mixture thickens. 3. Add the softened gelatin and mix until incorporated. Set aside to cool. Once the mixture has cooled and before it becomes thick fold in the whip cream and pipe into molds or glasses. 4. Chill for about 1 hour or until set. Garnish with fruit and ginger snap cookies and serve.
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No-Churn Pumpkin Ice Cream | Big Little Recipes
This pumpkin ice cream is no-cook and no-churn. It's also no–pumpkin spice. By ditching the usual suspects (looking at you, cinnamon, ginger, and nutmeg), you can appreciate pumpkin's squashy flavor even more. SUBSCRIBE TO FOOD52 ►►
Makes: about 7 cups Prep time: 6 hrs 15 min
Ingredients 2 (14-ounce) cans sweetened condensed milk 2 1/4 cups pumpkin puree 3 tablespoons bourbon 1 teaspoon kosher salt 2 cups very cold heavy cream
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Vegan Paleo Pumpkin Mousse
RECIPE:
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