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
No Bake Pumpkin Mousse Pie / Perfect for Thanksgiving
This delicious and easy no bake pumpkin mousse pie is PERFECT for Thanksgiving dinner but can be enjoyed any time you feel like a tasty pumpkin treat. Enjoy a slice with a cup of tea if you have any left once your company has gone home, or even just make it for yourself! Store it in the freezer and have it anytime you like!
Pumpkin Mousse Pie
Filling
8 oz cream cheese
1/2 cup packed brown sugar
1 cup pumpkin puree
1 tsp Vanilla extract
2 tsp pumpkin pie spice
500 ml / 2 cups whipping cream or 1 tub of Cool Whip
Crust
8 oz Graham crackers
1/3 cup butter
1 tsp cinnamon
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Unique Thanksgiving dessert: No-bake pumpkin mousse pie recipe from Pat's Granola
Hungry? You will be after this one! Here's a special recipe from Pat's Granola that you can use to spice up your Thanksgiving dessert options. It's a recipe for no-bake pumpkin mousse pie.
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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