How To make Pumpkin Mousse Ice Cream Pie

How to Make No-Bake Pumpkin Ice Cream Pie | The Kitchen | Food Network

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Pumpkin Pie Ice Cream Cake
Recipe courtesy of The Kitchen
Total: 2 hr
Active: 30 min
Yield: 8 servings
Level: Easy

Ingredients

Nonstick cooking spray, for greasing
1 cup heavy whipping cream
3 tablespoons brown sugar
1 tablespoon maple syrup
2 teaspoons vanilla
2 cups crushed gingersnap cookies
6 tablespoons butter, melted
1 quart pumpkin ice cream, softened
2 cups crumbled store-bought pumpkin bread
1/2 cup chopped store-bought candied pecans or other nuts, for garnish

Directions

Special equipment: a 9-inch pie plate

Spray a 9-inch pie plate with nonstick cooking spray.

In a large, chilled metal bowl, beat the whipping cream with 2 tablespoons of the brown sugar and the maple syrup and vanilla until it holds medium-stiff peaks. Refrigerate until ready to use.

Combine the gingersnaps, the remaining 1 tablespoon brown sugar and the melted butter in a large bowl and mix until completely combined. Firmly press the mixture into the prepared pie plate. Freeze for 30 minutes to set.

Spread the softened ice cream into the pie crust, being sure to make the top as smooth as possible. Top with the pumpkin bread and then with the whipped cream. Freeze for at least 1 hour.

Garnish with candied pecans before serving.

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How to Make No-Bake Pumpkin Ice Cream Pie | The Kitchen | Food Network

Pumpkin Mousse Pie Recipe/ With A Walnut Crust Recipe

#pumpkin #pie #mousse #walnutcrust #cookingwithMs.O
Ingredients
1 ready pie crust ( I’m using a walnut crust)
8 oz package cream cheese (softened)
1 3.4 ounce of instant pumpkin pie pudding(using 1 cup of milk)
1 cup pure pumpkin puree
1 teaspoon pure vanilla extract
1/3 cup of granulated sugar (add to the cream cheese for a sweeter pie)
1/2 cup heavy whipping cream
2 tablespoons of powder sugar added to the heavy whipping cream

Instructions
In a medium bowl mix pumpkin pie filling until smooth and set in refrigerator for about 20 minutes. In a large mixing bowl, beat cream cheese for 30 seconds. Add pumpkin purée and vanilla extract and granulated sugar. Beat until smooth and then add pumpkin pie filling mixing well In another mixing bowl put bowl and beaters in the freezer for 10 minutes then beat whip cream and powder sugar until stiff peaks form Using a rubber spatula, add 1/3 of whipped cream to the pumpkin cream cheese mixture and gently fold in (do not whisk or mix). Add the rest of the whipped cream and fold in gently, until no white streaks remain in the filling. Spoon the filling into the crust and spread with an offset spatula.
Place the pie in refrigerator for at least 4 hours to set. You can also refrigerate it overnight.
Then drizzle the caramel topping and spoon on the walnuts. Reddi-Wip can be added for decoration. Enjoy

Pumpkin Pie Mousse Shots Recipe - Laura Vitale - Laura in the Kitchen Episode 860

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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

FULL RECIPE ►►

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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.

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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