No-Bake Pumpkin Spice Mousse Pie
Vegan pumpkin pie and pumpkin mousse (easy) / Vegan thanksgiving recipes
Here are easy recipes for vegan pumpkin pie and pumpkin mousse parfait. This is a vegan version of the classic pumpkin pie, and I'll also show you how to make a pumpkin mousse parfait with vegan whipped cream and granola. The pumpkin parfait is perfect for people who want to change things up and want a different take on the pumpkin pie. Easy vegan thanksgiving dessert recipes. The pumpkin pie is made with silken tofu and no coconut milk and the pumpkin mousse parfait is made with coconut milk and no tofu and no crust. Delicious dairy free pumpkin pie.
Vegan pumpkin mousse parfait recipe
Easy vegan pumpkin pie recipe. Only 7 ingredients!
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I'm Maria Rose, the founder of Damn Tasty Vegan - No meat. No dairy. No eggs. No problem!
I’m a pole dancing, foul-mouthed, downward-dog-loving, imperfect human who believes in progress not perfection. I'm a food blogger by day, professional musician by night and cat mom for life (meow!)
I hope to show you that being vegan is about reducing animal suffering as much as is practical, and is not about obsessing about purity, weight loss or perfection.
My journey to veganism was not a straight line. I flip flopped between being vegetarian and vegan for years! I fell off the wagon so many times, I have permanent bruises on my metaphorical ass.
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#veganpumpkinpie #veganthanksgiving #pumpkindessert
Ina Garten's Pumpkin Mousse | Barefoot Contessa | Food Network
Ina's pumpkin mousse is luxurious, creamy -- and easy to make. Warm spices, brown sugar, banana and orange zest add layers of delicious flavor.
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
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Pumpkin Mousse
RECIPE COURTESY OF INA GARTEN
Level: Intermediate
Total: 2 hr 30 min
Prep: 20 min
Inactive: 2 hr
Cook: 10 min
Yield: 10 servings
Ingredients
1 cup half-and-half
1 (29-ounce) can pumpkin puree
2 cups light brown sugar, lightly packed
1 1/2 teaspoons kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 extra-large egg yolks
2 packages (4 teaspoons) unflavored gelatin
2 ripe banana, finely mashed
1 teaspoon grated orange zest, plus more for garnish, optional
2 cups cold heavy cream
1/2 cup granulated sugar
1/4 teaspoon pure vanilla extract
Directions
Heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don't want the eggs to scramble. Remove from the heat.
Dissolve the gelatin in 1/2 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool.
For the decoration: Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the granulated sugar and vanilla and continue to whisk until you have firm peaks. Fold half the whipped cream into the cooled pumpkin mixture.
Pour the mousse into a 7 by 4-inch souffle dish. Pipe or spoon the remaining whipped cream decoratively on the mousse and sprinkle, if desired, with orange zest. Serve chilled.
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Ina Garten's Pumpkin Mousse | Barefoot Contessa | Food Network
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
Pumpkin Pie Mousse Cups - Pumpkin Spice Easy Dessert!
Just in time for Thanksgiving dessert! Delicious, simple dessert anyone can make Easy Pumpkin Pie Mousse Cups!
We apologize for the sound. We had some technical difficulties earlier this month when we filmed this. It's still delicious!
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Ingredients:
Ginger snaps
1 box vanilla Instant pudding
1 1/2 cups of cold milk
1 can Pumpkin puree (not Pie filling)
1 1/2 tsp pumpkin spice
1 tub of Extra creamy cool whip
In a gallon size plastic zip lock bag, put about 20 ginger snaps inside the bag and crush them up.
In large mixing bowl, add in vanilla pudding mix, add milk, and mix until there are no lumps. Add in pumpkin puree and pumpkin spice and mix together. Add in 1 cup of cool whip and fold in. Don't mix too much because you want to keep it fluffy.
In a small clear solo cup or cup of your choice, put in a couple tablespoons of crushed Ginger Snaps then add in pumpkin mousse. Leave room for whipped cream. Place in the fridge to chill for 4 hours. Once chilled add cool whip or ready whip topping. Sprinkle a little more crushed ginger snaps on top. Then take a full ginger snap cookie and pace it in the middle of the topping. That's it! Simple to make and everyone will love this easy dessert!
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Pumpkin Pie Mousse Shots Recipe - Laura Vitale - Laura in the Kitchen Episode 860
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