60-Second Sweets: Pumpkin Mousse
Pumpkin's the star of the season—and Hallmark's new how-to video. Learn how to make this easy recipe:
No-Bake Pumpkin Mousse Pie with Maple Cookie Crust
FULL RECIPE AND INSTRUCTIONS:
INGREDIENTS:
Maple Cookie Crust
cooking spray
12 oz Maple Creme Oreos – or other maple sandwich cookie (see note)
2 tbsp salted butter – melted
Pumpkin Mousse Filling
12 oz cream cheese – softened to room temperature
1½ cup canned pumpkin purée – not pumpkin pie filling (360g)
1½ tsp pumpkin pie spice
1 tbsp pure vanilla extract
1½ cup powdered sugar – sifted (173g)
1 cup heavy cream – very cold
Whipped Cream Topping (Optional)
1 cup heavy cream – very cold
2 tbsp powdered sugar
1 tsp pure vanilla extract
freshly grated nutmeg – for topping (optional)
FULL INSTRUCTIONS AND TIPS:
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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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Pumpkin Mousse Pie Recipe | Ep. 1 Sweet Holidays
Join me every Monday until Christmas for a NEW holiday recipe! In this first episode, I show you how to make a delicious Pumpkin MOUSSE Pie!
A light and creamy pumpkin pie that's a perfect finish to a Thanksgiving dinner. This no-bake pie is made in under half an hour and can be made ahead of time. The time saving dessert you need for the holidays!
Forget the heavy, dense pie and made this light and fluffy version instead! Enjoy!
Read all about this recipe and print it:
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Thanksgiving 2022 Pumpkin Mousse Pie with Ginger Snap Crust
This year doing a special dessert for Thanksgiving. Links below to last years pumpkin pie and the pumpkin pie spice. Enjoy
#thanksgiving #pumpkinpie #pumpkinpiespice #pies #pie #homevlog #holidaycooking
Link to the Fireball Pumpkin Pie
Link to Pumpkin Pie Spice
Pumpkin Mousse Pie--Delicious
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This recipe was in my Woman's World magazine. It is a DELICIOUS pie. The PITA (pain in the ass) factor is fair. It's just a little time consuming, so you have to pre-plan. You make your crust, then you bake the pie, it has to cool down, then you make up the mousse, and then you have to refrigerate it overnight.
I used the Elvis two pastry pie crust, which is the best pie crust ever, seriously.
2 pkg pie crust shell, deep dish (I would recommend using a deep dish10 instead of 9)
2 - 15 oz. can(s) pumpkin puree (divided)
1 - 14 oz. can(s) sweetened condensed milk
1 pint heavy cream (divided)
2 large eggs
1 1/4 tsp pumpkin pie spice (divided)
1/2 tsp ginger, ground
2 Tbsp sugar
1 - 3.4 oz pkg french vanilla instant pudding mix
1 1/2 c milk
1/8 tsp. salt
Directions
1. Position one rack in lower third of oven; place baking sheet on rack. Preheat oven to 425 degrees F. Coat 9 deep dish pie pan with cooking spray. Prepare crust according to directions. Fit into pie pan(s); trim & flute edge. Refrigerate.
2. In bowl, whisk together 1 can pumpkin, condensed milk, 1/2 C cream, eggs, 3/4 tsp pie spice & ginger. Pour into crust. Bake on hot baking sheet 20 minutes. Reduce oven temperature to 350 degrees F. Bake 25 - 30 minutes or until toothpick inserted into center comes out clean. Cool on rack.
3. Beat 3/4 C cream with 2 Tbsp sugar until soft peaks form; reserve. In bowl, whisk together pudding mix, milk, salt & remaining pie spice until smooth. Add remaining can of pumpkin; whisk until blended. Fold in reserved whipping cream. Spread on pie. Refrigerate overnight.