Pumpkin Mousse Pie | KJ & Company
Pumpkin Mousse Pie is the perfect combo of pumpkin pie and pumpkin cheesecake. This dessert is like biting into a cloud. A buttery graham cracker crust is topped with luxurious pumpkin spice mousse—made with pumpkin, cream cheese, and real whipped cream. The pie is topped with more whipped cream and sprinkled with a light dusting of pumpkin spice.
Get the recipe at
RECIPE FOR PUMPKIN MOUSSE
Calling all pumpkin and dessert lovers alike, this easy recipe for Pumpkin Mousse is the perfect Fall dessert. Other than it being completely festive and a dessert that will easily put everyone in the Fall/Thanksgiving/Halloween spirit, it's easy to make and tastes incredible!
This pumpkin mousse is made with just a few simple ingredients and is Keto Friendly so it can be enjoyed by all! It's deliciously smooth and creamy and, if you ask me, tastes just like pumpkin cheesecake in a jar... without all the mess and hassle and without the hard work! Serve it up in mason jars like I did, in bowls or as a parfait. There's layers of pumpkin mousse, homemade pumpkin spiced whipped cream and chopped pecans for the perfect crunch. This recipe for pumpkin mousse will surely become part of your Fall or Halloween tradition year after year...we just can't get enough! #pumpkin #mousse #pumpkindessert #pumpkinrecipe #pumpkinseason #pumpkinspice #dessert #easydessert #thanksgiving #thanksgivingfood #thanksgivingdessert #dessertrecipe
FOR THE FULL RECIPE, WITH STEP BY STEP INSTRUCTIONS, PLEASE VISIT:
FOR MORE FAVOURITE PUMPKIN RECIPES, PLEASE VISIT:
FOR ALL OTHER DELICIOUS RECIPE IDEAS, PLEASE VISIT:
Fluffy Pumpkin Mousse - Lakeland Cooks!
Fluffy Pumpkin Mousse
Ingredients:
1 (8-ounce) container Cool Whip
1 (30-ounce) can pumpkin pie mix
2 teaspoons almond extract
1 graham cracker pie crust
Pecan halves
Whipped cream
Directions:
Combine pumpkin pie mix and almond extract in a bowl and stir until blended. Gently fold in Cool Whip.
Break up graham cracker crust into small and medium pieces. Divide amongst dessert dishes or martini glasses. Spoon pumpkin mixture on top of crust pieces. Garnish with whipped cream and pecan halves. Keep refrigerated until serving time.
Sue's Tips:
Pumpkin Pie Mix has spices added to it before it is canned. Canned pumpkin puree is pure pumpkin with no spices added. For this recipe be sure to use the pumpkin pie mix.
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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