Pumpkin Mousse Cheesecake | Thanksgiving Recipes | Martha Stewart
Martha Stewart and chef Brad Farmerie share an alternative to traditional Thanksgiving pumpkin pie: a decadent pumpkin mousse cheesecake.
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Pumpkin Mousse Cheesecake⎢Martha Stewart
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.
[Repeat Video Title]
How to Make Pumpkin Mousse | Easy Homemade Pumpkin Mousse Recipe No Eggs
Find and print the FULL recipe here on my website:
In this episode of In The Kitchen With Matt, I will show you how to make pumpkin mousse. This easy homemade pumpkin mousse recipe has no eggs in it and doesn't involve any cooking at all. It is a great fairly healthy pumpkin dessert that is super simple to make. It can be completely sugar-free if you want. Also, this pumpkin mousse can serve as the base for a yummy no-bake pumpkin pie, or put it in some tart shells. If you like pumpkin, pumpkin pie, etc. Try out this pumpkin mousse I think you will like it! If I can do it, you can do it. Let's get started!
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Ingredients:
1 cup heavy whipping cream or use cool whip topping (lite version for even more healthy) (240ml)
3 cups cold milk (Whole, 2%, 1%, Skim, Fat-free)(720ml)
2 - 1 oz packages of Vanilla Instant pudding, Fat-Free and Sugar-free for more healthy, or use regular (3.5 oz) vanilla instant pudding (56g)
1 - 15oz can of pumpkin puree or use homemade pumpkin puree (425g)
2 tsp. pumpkin pie spice (4g)
Cinnamon or whipped cream for topping (optional)
Tools:
Bowls
Mixer - if using whipping cream and not cool whip topping
Spatula
Whisk
Serving glasses, ramekins, etc.
Homemade pumpkin puree:
If you don’t want to use canned pumpkin you can use fresh pumpkin. You will need to prepare it first:
1. Preheat the oven to 350 F/176 C.
2. Wash and dry the pumpkin. Then cut it in half and remove the seeds and the stingy pulp. Discard the pumpkin seeds or you can make roasted pumpkin seeds if you like.
3. Brush the pumpkin halves with vegetable or olive oil, or any other oil, and place them in a roasting pan. Add about a cup or so of water in the pan. The steam from the water will help it cook evenly as well as help to keep it from drying out.
4. Bake the pumpkin halves in the oven until soft when poked with a fork, this will take 75 to 90 minutes or so.
5. Remove them from the oven and allow them to cool until you can touch them. Scoop out the flesh leaving the skin behind. Add the flesh to a food processor or blender and blend until smooth. If it is too watery, drain some of the water. Now you can use it for any recipe that calls for canned pumpkin, like this mousse!
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Beth's No-Bake Pumpkin Cheesecake Mousse (Thanksgiving Dessert!) | ENTERTAINING WITH BETH
Learn how to make one of my favorite Thanksgiving desserts! No-Bake Pumpkin Cheesecake Mousse, as easy as it is delicious.
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Learn how to make my No Bake Pumpkin Cheesecake mousse recipe. This is a great last-minute Thanksgiving dessert idea that comes together in a flash!
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BETH'S NO-BAKE PUMPKIN CHEESECAKE MOUSSE
Serves 6-8 (depending upon size of glass used)
INGREDIENTS:
¾ cup (180 ml) heavy cream
½ tsp (2.5ml) vanilla
2 tsp (10 ml) powdered sugar
8oz(230g) Whipped Cream Cheese (I really like the Philadelphia Brand for this, nice and fluffy!)
½ cup (50g) powdered sugar
½ tsp (2.5 ml) vanilla
¾ cup(180 g) pure pumpkin puree
1 tsp (5 ml) pumpkin pie spice *
*If you cannot find pumpkin pie spice where you live you can make your own! Click here for recipe:
For topping:
1 cup (240 ml) heavy cream
½ tsp (2.5ml) vanilla
1 tbsp (6 g) powdered sugar
6 ginger snap cookies
METHOD:
Whip ¾ cup (180 ml) heavy cream, ½ (2.5ml) tsp vanilla, 2 tsp (10 ml) powdered sugar until stiff peaks form. Transfer to bowl and set aside.
No need to clean out bowl. Add whipped cream cheese, ½ cup (50 g) powdered sugar, ½ tsp (2.5ml) vanilla, pumpkin puree and pumpkin pie spice, beat until combined and smooth.
Transfer this cream cheese mixture into large bowl. Fold in whipped cream mixture to the cream cheese mixture. Transfer to a large pastry bag fitted with a star tip. Keep secure by fastening a rubber band around the end of the pastry bag (so filling doesn't spill out) pop in fridge, laying horizontally on a shelf, until ready to serve.
Clean out mixer bowl and whip up topping. Combine 1 cup (240 ml) heavy cream, 1/2 tsp (2.5 ml) vanilla and 1 tbsp sugar (6 g) sugar and transfer into a pastry bag fitted with a small round tip. Affix with rubber band and place horizontally in the fridge until ready to serve.
Place 6 store-bought ginger snaps in a re-seable plastic bag and whack with a rolling pin to create small cookie crumbs. Keep in bag at room temperature until ready to serve.
Pipe pumpkin mousse into some fancy glasses, top with a round piped mound of whipped cream and top with cookie crumbs. HAPPY THANKSGIVING!
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn easy holiday recipes, party planning tips and easy dinner and dessert recipes that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE!
Pumpkin Mousse
Airy pumpkin mousse is so easy to make - simply add everything to your food processor and blend.
Vintage Pumpkin Coconut Pie vs. Paleo Pumpkin Mousse: Making It Modern
In this episode I recreate a vintage recipe for pumpkin coconut pie and then use it as inspiration to make a pumpkin mousse that is totally decadent!
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