Best Praline Pumpkin Mousse Recipes

PRALINE PUMPKIN MOUSSE PIE

Steps:

• 1. Soften gelatine in praline liqueur. Heat the next 8 ingredients in a sauce pan( down to the egg whites), over medium heat, stirring constantly until slightly boiling and thickened. Remove from heat. Beat in gelatine mixture until dissolved, about 1 minute. Cool. Beat next 3 ingredients until stiff peaks form. Fold with whipped cream(or use 9-oz. thawed cool whip)into pumpkin mixture. Pour into pie shell, mounding in center. Chill 6 hours..
• 2. Topping: 1/2 c. sugar 2 T. water Pinch cream of tartar 1/2 c. pecans, coarsely chopped Butter baking sheet. Heat sugar, water and cream of tartar in skillet over medium heat, stirring constantly, until color becomes light caramel. Stir in nuts. Spread quickly on baking sheet. Cool and chop into small pieces. Sprinkle on pie.

PRALINE PUMPKIN MOUSSE

Steps:

• Beat first 4 ingredients in large bowl with whisk 2 min. (Mixture will be thick.) Stir in COOL WHIP. Spoon into dessert glasses.
• Refrigerate 4 hours. Meanwhile, toss nuts with butter and sugar.
• Sprinkle nut mixture over desserts just before serving.

PUMPKIN PRALINE MOUSSE CAKE

Steps:

• Heat oven to 375°F.
• Mix crushed gingersnaps, 1 cup nuts, sugar and butter; press firmly onto bottom of 9-inch springform pan. Bake 10 min.; cool.
• Beat pudding mix and milk in large bowl with whisk 2 min. Add pumpkin and pumpkin pie spice; beat until blended. Spoon 1-1/2 cups pudding mixture over crust. Gently stir COOL WHIP into remaining pudding mixture; pour over pudding mixture in pan.
• Sprinkle remaining nuts around top edge of cake; freeze 2 hours or overnight. Let stand 30 min. before slicing.

PRALINE-PUMPKIN MOUSSE CORNUCOPIAS

Steps:

• Thaw the pastry sheet at room temperature for 40 minutes or until it's easy to handle. Heat the oven to 400 degrees F.
• Wrap each cone tightly in aluminum foil, covering completely and tucking any excess foil into the cone cavity. Spray the foil cones with the cooking spray.
• Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet along the fold marks to form 3 rectangles. Cut each rectangle lengthwise into 4 strips, making 12 strips in all.
• Press the ends of 2 pastry strips together. Starting at the pointed end, wind the pastry strip around 1 cone, slightly overlapping edges of pastry (strip will not reach the bottom of the cone). Spray the pastry cone with the cooking spray and sprinkle with 1 teaspoon sugar. Place the pastry cone seam-side down onto a baking sheet. Repeat with the remaining pastry strips, cones and sugar.
• Bake for 15 minutes or until the pastries are golden brown. Remove the pastries from the oven. Let cool completely on the baking sheet. Carefully remove the cones from the baked pastry.
• Beat the milk, pudding mix, pumpkin and cinnamon in a medium bowl with a whisk until the mixture is thickened.
• Beat the cream in a medium bowl with an electric mixer on high speed until soft peaks form. Fold the whipped cream into the pumpkin mixture. Spoon or pipe the mixture into the pastry cones.
• Stir the caramel sauce and pecans in a small bowl. Place the pastries onto serving plates and drizzle with the caramel mixture.

PRALINE PUMPKIN SPICE MOUSSE

Steps:

• Prepare latte T DISC in mug, then use same mug to prepare espresso T DISC. Refrigerate 15 min.
• Beat pudding mix, milk and prepared latte in medium bowl with whisk until blended. Stir in COOL WHIP; spoon into 4 dessert dishes. Refrigerate 2 hours.
• Combine remaining ingredients; sprinkle over desserts just before serving.

PRALINE-PUMPKIN MOUSSE CORNUCOPIAS

Steps:

• Heat the oven to 400 degrees F.
• Wrap each cone tightly in aluminum foil, covering it completely and tucking any excess foil into the cone cavity. Spray the foil cones with the cooking spray.
• Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Cut the pastry sheet along the fold marks to form 3 rectangles. Cut each rectangle lengthwise into 4 strips, making 12 strips in all.
• Press the ends of 2 pastry strips together. Starting at the pointed end of the cone, wind the pastry strip around 1 cone, slightly overlapping edges of pastry (strip will not reach the bottom of the cone). Spray the pastry cone with the cooking spray and sprinkle with 1 teaspoon sugar. Place the pastry cone on its side, with the end of the strip facing down, onto a baking sheet. Repeat with the remaining pastry strips.
• Bake for 15 minutes or until the pastries are golden brown. Let the pastries cool completely on the baking sheet on a wire rack. Carefully remove the foil cones from the baked pastry.
• Beat the milk, pudding mix, pumpkin and cinnamon in a medium bowl with a whisk until the mixture is thickened.
• Beat the heavy cream in a medium bowl with an electric mixer on high speed until soft peaks form. Fold the whipped cream into the pumpkin mixture. Spoon or pipe the mixture into the pastry cones.
• Stir the caramel topping and pecans in a small bowl. Place the pastries onto serving plates and drizzle with the caramel mixture.

PRALINE PUMPKIN MOUSSE

Steps:

• Beat first 4 ingredients in large bowl with whisk 2 min. (Mixture will be thick.) Stir in COOL WHIP. Spoon into dessert glasses.
• Refrigerate 4 hours. Meanwhile, toss nuts with butter and sugar.
• Sprinkle nut mixture over desserts just before serving.