Dysphagia Cooking: Pumpkin Mousse Purée
Easy and delicious Pumpkin Mousse Purée for those with Dysphagia; Following the IDDSI protocols! All you need is some pumpkin (pie), milk, whipping cream, sugar, and vanilla!
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3-Ingredient Pumpkin Mousse Recipe
When you're looking for a sweet treat you can whip up in just 5 minutes, you need to try this 3-ingredient pumpkin mousse recipe. It's especially tasty during the fall months, and would make for an easy Thanksgiving-themed dessert.
#Recipe #Food #Pumpkin
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Icebox Pumpkin-Mousse Pie | Thanksgiving Recipes | Everyday Food with Sarah Carey
Consider this scenario: You've spent hours crafting the ultimate holiday meal and devoted no time whatsoever to making an equally excellent sweet. Sound familiar? (Don't be embarrassed, it's happened to all of us!) This year, why not make things easier and prep your dessert ahead? Today's recipe for icebox pumpkin mousse pie is the perfect treat to let you do just that. And since the crust in this dish is made from crumbled wafer cookies, you won't have to spend a minute mixing, chilling, or rolling out a dough. Of course, not only is this pie incredibly easy to make, it's also incredibly delicious to eat! Try it for yourself this holiday season.
Sarah's Tip of the Day:
TAP INTO TASTE - This recipe will work with either Grade A or Grade B maple syrup. Grade A is lighter and slightly sweeter, while Grade B is darker and offers a more robust flavor.
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PREP: 20 MINS TOTAL TIME: 45 MINS
SERVINGS:10
INGREDIENTS
FOR THE CRUST
30 chocolate wafers, such as Famous
2 tablespoons dark-brown sugar
5 tablespoons unsalted butter, melted
FOR THE FILLING
1 1/2 cups pure pumpkin puree (from a 15-ounce can)
4 ounces cream cheese, room temperature
1/2 cup packed dark-brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup pure maple syrup
1 cup cold heavy cream
FOR THE TOPPING
1 cup cold heavy cream
1 tablespoon confectioners' sugar
COOK'S NOTE
Grade A maple syrup is lighter in flavor than darker, more robust Grade B; both will work in this recipe.
DIRECTIONS
STEP 1
Make the crust: Preheat oven to 325 degrees. In a food processor, process wafers and brown sugar until finely ground. With machine running, slowly add butter and process until mixture resembles wet sand. Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. Bake until crust is dry and set, 10 to 12 minutes. Let cool completely in plate on a wire rack.
STEP 2
Make the filling: In a clean food processor, process pumpkin puree, cream cheese, brown sugar, cinnamon, and nutmeg until smooth, scraping down sides as needed. With machine running, add maple syrup in a slow, steady stream. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes. With a rubber spatula, gently fold pumpkin mixture into whipped cream. Spoon filling into crust and refrigerate until set, 3 hours (or up to 1 day).
STEP 3
Make the topping: In a medium bowl, using an electric mixer, beat cream and confectioners' sugar on high until stiff peaks form, 3 minutes. With spatula, mound topping over pie and serve immediately.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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Pumpkin Cream Pie | Thanksgiving Recipes | Martha Stewart
Martha Stewart and Jennifer Aaronson make a pumpkin cream pie with a spicy ginger-snap crust for a delectable Thanksgiving dessert.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Pumpkin Cream Pie⎢Martha Stewart
Vegan Pumpkin Mousse Recipe
#pumpkin #mousse #vegan #baking
All you will need is this one recipe to kick off PUMPKIN EVERYTHING SEASON! With just 6 ingredients and about 30 minutes you can use this recipe for ALL.THE.THINGS!
Cake fillings, cookie fillings or just serve in glasses like a trifle!
CLICK HERE FOR THE RECIPE
This is the vegan white chocolate I use
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WHY I AM VEGAN- MY STORY -
Pumpkin Pie Icecream, Healthy Dessert, Vegan #shorts
Pumpkin pie icecream is easy, healthy and delicious and it's vegan.
Recipe
3 ripe frozen bananas
1/2 cup Pumpkin puree
2 majool dates pitted
1 tbsp coconut cream
1 tsp vanilla extract
1/2 tsp pumpkin pie spice
Blend in high speed blender or food processor until creamy.
Drizzle with melted chocolate optional.
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Disclaimer: I'm not a doctor. Please always consult with your medical professionals about your health and needs.