ool.
To make the Pumpkin Mousse Filling: using a chilled large
Crumble dry cake mix and margarine together as for pie dough in bowl.
Spray 9 x 13-inch glass Pyrex dish with Pam.
Pour pumpkin filling into dish; sprinkle all crumbs on top of filling. Bake cake as you would pumpkin pie recipe on can, except bake 10 minutes longer.
Test by inserting butter knife in cake.
If clean, cake is done.
May be served with Cool Whip.
realize making your own pumpkin glop -- err, \"puree\" was
ream cheese until smooth; add pumpkin puree, eggs, egg yolk, sour
or until melted. Prepare chocolate mousse mix according to package directions
Heat the half-and-half, pumpkin puree, brown sugar, salt, cinnamon
Mix all together in blender. Fold in 1/4 recipe of Dream Whip. Refrigerate for 2 hours before serving. Serve with bananas (sliced), nuts and vanilla wafers or serve on cake or warm gingerbread.
edium saucepan, combine egg yolks, pumpkin, flour, spices and salt.
arge bowl, whisk together the pumpkin, granulated sugar, brown sugar, egg
Pan Release concoction (see recipe description above for a link
minutes.
Fold in pumpkin, brandy and spices.
Chilll
lmost boils. Stir in the pumpkin and keep stirring until there
Melt the butter in a large skillet. Stir in the marshmallows, milk, and pumpkin. Stir frequently until melted and smooth. Remove from heat; stir in vanilla and pumpkin pie spice. Cool completely, about 30 minutes.
Combine 1/3 cup confectioners' sugar and 1 cup heavy cream in a large bowl. Use an electric mixer to beat until stiff peaks form. Fold whipped cream into cooled pumpkin mixture. Pour mousse into ramekins or chocolate shells. Cover and refrigerate until firm, about 2 hours.
minutes.
Beat in pumpkin and spices.
Refrigerate for
This mousse is so light, so airy, so decadent, and so HEALTHY! The secret ingredient? Pumpkin! This guilt-free goodie helps to energize, combat stress and lower heart disease. Plus it's super high in fiber, helping to curb cravings and balance blood sugar levels.
To prepare the chocolate mousse: Add all ingredients to a bowl and mix well with a fork. Refrigerate for an hour before serving. That's it!
Serving.
I normally serve this in a short martini glass and garnish with berries and/or shaved chocolate.
t the seeds. Cut the pumpkin into large chunks. Bring a
Melt the butter in saucepan on low heat, don't burn the butter!
Mix in the flour.
Slowly stir in the milk.
Stir constantly over medium heat until thickened. (about 15 minutes or so).
Add pumpkin, mix and heat thoroughly.
Slowly add the cider and fully incorporate.
Sprinkle with some nutmeg to serve.
For some variation ideas, add some cubed butternut squash or pumpkin, golden delicious apples, and/or orzo. It feels a little empty having nothing but bisque.
Whisk together pumpkin, whipped topping, and spice until smooth.
Add the dry pudding mix and whisk until smooth.
Pour into ready-made pie crust (or your own from scratch if you like).
Refrigerate until mousse has thickened.
* Add a small amount of table sugar to unsweetened whipping cream while whipping.
Puree sweet potatoes and reserved syrup in a food processor. Add pumpkin, honey, pie spice, and cinnamon, and process until blended and smooth. Scrape into a large bowl.
Fold in the whipped cream (don't overmix) and serve, or store mousse tightly covered in the refrigerator for up to 24 hours.
Combine all ingredients except egg yolks and egg whites.
Mix well and beat in egg yolks vigorously.
Fold in beaten egg whites. Pour the mixture into a 1-quart oiled baking dish and set dish in a pan of hot water.
Bake the mousse at 375\u00b0 for 20 to 25 minutes. Serve mousse hot, with roast chicken, turkey or duck.
Serves 6.