Below are the seven pumpkin dessert recipes posted to my blog this week:
For as much as I enjoy baking, there are times when I’m too busy to bake.
When I need a dessert for a dinner party and not much time to
spare in the kitchen baking, a‘no fuss’ dessert is essential.
This recipe is so simple, and involves PUMPKIN!
Perfect for the fall holiday time too.
Pumpkin Mousse can be served as is, or accompanied with cookies,
poundcake, topped with shaved chocolate or candied nuts etc.
I serve the Pumpkin Mousse in a v-shaped glass and add a Lace Cookie.
It’s simple, classy and delicious. I’ll be posting the Lace Cookie recipe tomorrow, 10/21.
Let’s cook…off to the kitchen.
Pumpkin Mousse ~ Fall Comfort
Adapted by Carmen Ortiz of Baking is my Zen
Prep Time: 1 hour, 10 minutes
Cook Time: 5 minutes
Total Time: 1 hour, 15 minutes
Makes 8 Servings
Ingredients
1 (15-oz) can pumpkin puree
1 cup heavy cream
¾ cup granulated sugar
¾ teaspoon cinnamon
¼ teaspoon pumpkin spice
Pinch kosher salt
1 ½ teaspoons vanilla extract
2 cups chilled heavy cream
DIRECTIONS
1. PREPARING PUMPKIN MIXTURE: In a medium saucepan, stir together the pumpkin puree, 1 cup heavy cream, sugar, cinnamon, pumpkin spice and salt.
2. Bring mixture to a gentle simmer, stirring frequently for 5 minutes.
3. Remove pan from heat.
4. Stir in vanilla extract.
5. Chill at least 1 hour before preparing the mousse.
6. PREPARING THE MOUSSE: Whip 2 cups chilled heavy cream into peaks. (note: do not overbeat or it will turn to butter)
7. Using a spatula, gently FOLD ½ cup of the chilled pumpkin mixture into the whipped cream until almost incorporated.
8. GENTLY FOLD in the remaining pumpkin.
9. Serve chilled.
RECIPE PHOTO TUTORIAL
BY CARMEN ORTIZ OF BAKING IS MY ZEN
Adapted by Carmen Ortiz of Baking is my Zen
PREPARING PUMPKIN MIXTURE:
In a medium saucepan, stir together the pumpkin puree,
1 cup heavy cream, sugar, cinnamon, pumpkin spice and salt.
Bring mixture to a gentle simmer,
stirring frequently for 5 minutes.
Remove pan from heat.
Stir in vanilla extract.
Chill at least 1 hour before preparing the mousse.
OPTIONAL TIP:
To speed chilling: Put ice in a bowl.
Place bowl of pumpkin mixture over ice.
Place in fridge to chill.
PREPARING THE MOUSSE:
Whip 2 cups chilled heavy cream into peaks.
(note: do not overbeat or it will turn to butter)
Using a spatula, gently FOLD ½ cup of the chilled pumpkin mixture
into the whipped cream until almost incorporated.
GENTLY FOLD in the remaining pumpkin.
Serve chilled.
Pumpkin Mousse is a delightful dessert...
Peace in Baking,
Carmen
Baking is my Zen…sweet nibbles for the soul
2 comments:
This looks something my husband and I will love very much.
I was wondering if I could make my own pumpkin puree because I have a ton of kabocha squash, and if I have to add extra ingredient for the homemade pumpkin puree?
Thank you for sharing this recipe.
Margot, sure you can make your own pumpkin puree. I've included some links you can read. Pumpkins have varying degrees of water content. The method of making your puree will be the final result of your success...namely, straining it.
http://www.kitchenparade.com/2011/10/homemade-kabocha-squash-pumpkin-puree.html
http://chefinyou.com/2009/10/pumpkin-puree-recipe/
http://www.fitnessandfreebies.com/food/pumpkin.html
http://thepioneerwoman.com/cooking/2008/10/make-your-own-pumpkin-puree/
http://ezinearticles.com/?How-to-Make-Pumpkin-Puree&id=84683
http://www.ehow.com/how_5055192_cook-light-pumpkin.html
Enjoy!
~ Carmen
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