Best Pumpkin Caramel Mousse Recipes

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FROZEN PUMPKIN MOUSSE TORTE WITH CARAMEL-PECAN TOPPING



Frozen Pumpkin Mousse Torte with Caramel-Pecan Topping image

Categories     Rum     Dairy     Ginger     Nut     Dessert     Bake     Thanksgiving     Pecan     Pumpkin     Fall     Cinnamon     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 17

Crust
3 cups pecans, toasted (about 11 ounces)
1/2 cup firmly packed golden brown sugar
3 tablespoons butter, melted
Filling
2 1/2 cups chilled whipping cream
1 cup firmly packed golden brown sugar
8 large egg yolks
1 1/2 cups canned solid pack pumpkin
1/2 cup light corn syrup
3 tablespoons dark rum
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Topping
1 1/2 cups pecan halves, toasted (about 5 1/2 ounces)
1 17-ounce jar butterscotch caramel fudge sauce

Steps:

  • For Crust:
  • Preheat oven to 350°F. Finely chop nuts and sugar in processor. Add butter and blend, using on/off turns, until moist crumbs form. Using plastic wrap as aid, press mixture onto bottom and all the way up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides, covering completely. Freeze 10 minutes. Bake crust until golden, about 10 minutes. Cool.
  • For Filling:
  • Whisk 1 cup cream, sugar and yolks in heavy medium saucepan. Stir constantly over medium heat until candy thermometer registers 160° about 6 minutes. Strain into large bowl. Using electric mixer, beat mixture until cool and slightly thickened, about 8 minutes. Beat in pumpkin, corn syrup, rum and spices.
  • Using electric mixer, beat remaining 1 1/2 cups cream in large bowl to medium-stiff peaks. Fold cream into pumpkin mixture. Transfer filling to crust. Cover and freeze overnight.
  • For Topping:
  • Arrange pecans side by side atop torte, covering completely. Drizzle 1/2 cup caramel sauce over, covering nuts completely (pan will be filled to top). Freeze until caramel sets, at least 3 hours or overnight.
  • Run sharp knife around pan sides to loosen torte. Release pan sides. Stir remaining caramel sauce in heavy small saucepan over medium heat until warm. Slice torte and serve with sauce.

FROZEN PUMPKIN MOUSSE TORTE WITH CARAMEL-PECAN TOPPING



Frozen Pumpkin Mousse Torte With Caramel-Pecan Topping image

A different take on favorite Thanksgiving flavors, this beautiful do-ahead pumpkin dessert is made even easier by the use of purchased sauce. Prep time includes 8 hours chill time. From Bon Apetit.

Provided by yooper

Categories     Frozen Desserts

Time 9h20m

Yield 12 serving(s)

Number Of Ingredients 14

3 cups pecans, toasted (about 11 ounces)
1/2 cup firmly packed golden brown sugar
3 tablespoons butter, melted
2 1/2 cups chilled whipping cream
1 cup firmly packed golden brown sugar
8 large egg yolks
1 1/2 cups canned solid-pack pumpkin
1/2 cup light corn syrup
3 tablespoons dark rum
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups pecan halves, toasted (about 5 1/2 ounces)
1 (17 ounce) jar butterscotch caramel fudge sauce

Steps:

  • For Crust: Preheat oven to 350.
  • Finely chop nuts and sugar in food processor.
  • Add butter and blend, using on/off turns, until moist crumbs form.
  • Using plastic wrap as aid, press mixture onto bottom and all the way up sides of a 9-inch-diameter springform pan with 2 3/4-inch-high sides, covering completely.
  • Freeze 10 minutes.
  • Bake crust until golden, about 10 minutes.
  • Cool.
  • For Filling: Whisk 1 cup cream, sugar and yolks in heavy medium saucepan.
  • Stir constantly over medium heat until candy thermometer registers 160, about 6 minutes.
  • Strain into large bowl.
  • Using electric mixer, beat mixture until cool and slightly thickened, about 8 minutes.
  • Beat in pumpkin, corn syrup, rum and spices.
  • Using electric mixer, beat remaining 1 1/2 cups cream in large bowl to medium-stiff peaks.
  • Fold cream into pumpkin mixture.
  • Transfer filling to crust.
  • Cover and freeze overnight.
  • For topping: Arrange pecans side by side atop torte, covering completely.
  • Drizzle 1/2 cup caramel sauce over, covering nuts completely (pan will be filled to top).
  • Freeze until caramel sets, at least 3 hours or overnight.
  • To Serve: Run sharp knife around pan sides to loosen torte.
  • Release pan sides.
  • Stir remaining caramel sauce in heavy small saucepan over medium heat until warm.
  • Slice torte and serve with sauce.

PUMPKIN MOUSSE CREAM PUFFS WITH MAPLE CARAMEL SAUCE



PUMPKIN MOUSSE CREAM PUFFS with MAPLE CARAMEL SAUCE image

Yum!!!!

Provided by Sandy Munn

Categories     Cakes

Number Of Ingredients 8

CREAM PUFFS:
3/4 c water
1/3 c butter
2 tsp sugar
1/8 tsp salt
3/4 c all purpose flour
3 large eggs
1/2 c pecans

Steps:

  • 1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper; set aside. In a medium saucepan combine water, butter, sugar, and salt. Bring to boiling over medium hear. Add flour all at once, stirring vigorously with a wooden spoon. Cook and stir until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat, cool for 10 minutes. Add eggs one at a time, blending well with wooden spoon after each egg. Drop 8 heaping Tbs. of dough 2" apart. Bake for 30 to 35 minutes until golden and firm. Transfer cream puffs to a wire rack and cool. Using a serrated knife, cut each cream puff in half horizontally; remove soft dough from inside. Fill cream puffs with Pumpkin Mousse. Replace tops. Spoon some of the warm Maple-Caramel sauce onto dessert plates; sprinkle with pecans. Place a cream puff on each plate, drizzle each with remaining sauce and sprinkle with remaining pecans.
  • 2. Pumpkin Mousse: In a chilled large mixing bowl beat 1 cup whipping cream, 3 Tbs. sugar, and 1 tsp. pumpkin pie spice with the chilled beaters of electric mixer, on medium speed until soft peaks form. Fold in 1 cup canned pumpkin. Cover and chill for up to 4 hours.
  • 3. Maple-Caramel Sauce: In a small heavy saucepan stir together 1/2 cup packed brown sugar and 1 Tbs. cornstarch. Stir in 1/3 cup half & half or light cream, 1/4 cup water, 2 Tbs. pure maple syrup, and 1 Tbs. butter. cook and stir over medium heat until slightly thickened and bubbly (mixture may appear curdled before it bubbles.) Cook and stir for 2 minutes more. Remove from hear, stir in 1/3 tsp. vanilla. Serve warm.

PUMPKIN CARAMEL MOUSSE



Pumpkin Caramel Mousse image

This is essentially a great pumpkin pie, with no crust, piped into glasses and topped with hazelnuts. There is whipped cream folded into the mousse, but you could make extra so that you could have some on top, too. It makes for a shockingly impressive dessert.

Provided by Martha Rose Shulman

Categories     dessert

Time 45m

Yield 8 servings

Number Of Ingredients 13

1/2 cup (125 grams) heavy cream
2 tablespoons (25 grams) brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
3 tablespoons (45 grams) water
1 1/2 teaspoons (5 grams) gelatin
Scant 1/2 cup (100 grams) sugar for the caramel, plus an additional 3 tablespoons (45 grams) sugar for the meringue
1/2 teaspoon lemon juice
1 cup (290 grams) plain canned pumpkin (no spices) or puréed roasted winter squash or pumpkin
3 egg whites
1/8 teaspoon cream of tartar
1/4 cup (30 grams) toasted hazelnuts, finely chopped or crushed

Steps:

  • Whip the cream until it forms soft peaks. Chill in the refrigerator until ready to use.
  • Combine the brown sugar, cinnamon, ginger and nutmeg in a small bowl.
  • Place 2 tablespoons of the water in a small bowl and sprinkle the gelatin over the top. Stir, then let it sit while you make the caramel.
  • Find a bowl that is large enough for you to dip the bottom of your saucepan into it; fill it with an inch of ice water and place it on your stove. Place the scant 1/2 cup (125 grams) sugar in a medium saucepan, preferably stainless steel. Add the remaining tablespoon of water and the lemon juice and carefully stir together with a heatproof rubber spatula. Using a wet pastry brush, brush down the sides of the saucepan so that there are no stray sugar crystals that could cause the caramel to seize. Turn the heat on medium-high and heat until the sugar dissolves and the mixture turns a light caramel color, 4 to 5 minutes. Do not stir, but from time to time carefully brush down the sides of the pan with the wet brush. Do not let the caramel get hotter than 325 degrees. As soon as it reaches this temperature and is golden brown, remove from the heat and dip the bottom of the saucepan into the bowl of cold water to stop the caramel from heating further. Let sit until the bubbles subside.
  • Using a heatproof spatula, carefully stir the brown sugar mixture into the hot caramel. It may bubble up, so be careful. Add the softened gelatin and stir to dissolve. Whisk in the canned pumpkin and transfer to a large mixing bowl.
  • Place the egg whites in the bowl of a stand mixer (or use a mixing bowl and electric beaters). Beat until they begin to foam, and add the cream of tartar and 1 tablespoon of the sugar. Beat at medium speed and add the remaining sugar in a slow, steady stream. Beat until the egg whites are stiff and shiny, about 2 minutes. Be careful not to overbeat.
  • Lighten the warm pumpkin mixture by folding in one-third of the beaten egg whites, using a balloon whisk or a large spatula. Pour the remaining egg whites over the top, and carefully fold them into the pumpkin mixture using a rubber spatula. Fold in the whipped cream.
  • It's easiest to do a neat job of filling the glasses if you use a pastry bag fitted with a wide round tip. Pipe or spoon the mousse into 8 glasses; use small tumblers, wine glasses or whiskey glasses. Sprinkle the ground hazelnuts over the top. If desired, make 2 layers of the hazelnuts: Pipe half the amount of the pumpkin mousse you need for each serving into the glasses, then sprinkle on a layer of hazelnuts; then pipe the rest and top with another layer. Cover the glasses and refrigerate for at least 2 hours and preferably overnight.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 5 grams, Carbohydrate 19 grams, Fat 9 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 4 grams, Sodium 57 milligrams, Sugar 14 grams

SMART-CHOICE CARAMEL-PUMPKIN MOUSSE TART



Smart-Choice Caramel-Pumpkin Mousse Tart image

This Smarter Choice Caramel-Pumpkin Mousse Tart, scrumptious on its own, is even better with a buttery pecan crumble.

Provided by My Food and Family

Categories     Home

Time 4h45m

Yield 10 servings

Number Of Ingredients 12

60 reduced-fat vanilla wafers, divided
1/2 cup butter, melted, divided
1/3 cup chopped pecans
2 Tbsp. brown sugar
1-3/4 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1 cup canned pumpkin
1 pkg. (1 oz.) JELL-O Vanilla Flavor Sugar Free Fat Free Instant Pudding
1/2 cup milk
1 cup thawed COOL WHIP LITE Whipped Topping
12 KRAFT Caramels
1 Tbsp. water

Steps:

  • Heat oven to 350ºF.
  • Crush 10 wafers coarsely; place in medium bowl. Reserve for later use. Finely crush remaining wafers; mix with 1/3 cup butter. Press onto bottom of 9-inch tart pan with removable bottom.
  • Add remaining butter, nuts, sugar and 1/4 tsp. pumpkin pie spice to reserved crumbs; mix well. Spread onto bottom of shallow pan; place in oven along with the tart crust. Bake 10 to 12 min. or until both are light golden brown; cool.
  • Beat Neufchatel and pumpkin in medium bowl with mixer until blended. Add remaining pie spice and dry pudding mix; beat until blended. Gradually beat in milk; spread over crust. Top with COOL WHIP, spreading to within 1/2 inch of edge. Refrigerate 4 hours. Meanwhile, break nut mixture into smaller pieces; store in airtight container until ready to use.
  • Run knife around tart to loosen from rim of pan just before serving; remove rim. Sprinkle nut mixture over tart. Microwave caramels and water in microwaveable bowl on HIGH 1-1/2 min. or until caramels are melted, stirring after 45 sec. Drizzle over tart.

Nutrition Facts : Calories 340, Fat 19 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 40 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 0.5629 g, Sugar 0 g, Protein 4 g

CARAMEL-PUMPKIN MOUSSE TART



Caramel-Pumpkin Mousse Tart image

Take this Caramel-Pumpkin Mousse Tart to the next level with the addition of pecan crumble on top! A pumpkin mousse tart is the perfect fall recipe for pumpkin fans!

Provided by My Food and Family

Categories     Home

Time 4h45m

Yield 10 servings

Number Of Ingredients 12

60 vanilla wafers, divided
1/2 cup butter, divided
1/3 cup chopped pecans
2 Tbsp. brown sugar
1-3/4 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup canned pumpkin
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/2 cup milk
1 cup thawed COOL WHIP Whipped Topping
12 KRAFT Caramels
1 Tbsp. water

Steps:

  • Heat oven to 350ºF.
  • Crush 50 wafers to form fine crumbs; place in medium bowl. Melt 1/3 cup butter. Add to wafer crumbs; mix well. Press onto bottom of 9-1/2-inch tart pan.
  • Crush remaining wafers coarsely; place in medium bowl. Melt remaining butter. Add to wafer crumbs along with the nuts, sugar and 1/4 tsp. pumpkin pie spice; mix well. Spread onto bottom of shallow pan; place in oven along with the crust.
  • Bake crust and nut mixture 10 to 12 min. or until lightly browned; cool.
  • Beat cream cheese and pumpkin in medium bowl with mixer until blended. Add dry pudding mix and remaining pie spice; beat until blended. Gradually beat in milk; spread over crust. Top with COOL WHIP, spreading to within 1/2 inch of edge. Refrigerate 4 hours. Meanwhile, break cooled baked nut mixture into smaller pieces; store in airtight container until ready to use.
  • Remove tart from side of pan just before serving; top tart with nut mixture. Microwave caramels and water in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted, stirring after 45 sec. Drizzle over tart.

Nutrition Facts : Calories 420, Fat 26 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 55 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

PUMPKIN AND CARAMEL MOUSSE



pumpkin and caramel mousse image

a great dinner party dessert

Provided by hattiecake

Time 1h

Yield Makes Glasses

Number Of Ingredients 9

200g Pumpkin (tinned or fresh)
100g sugar
1/4 tsp cinnomen
1/4 tsp nutmeg
1/4 tsp ginger
375ml double cream
100g milk chocolate
2-3 tbs caramel sauce
500g double cream

Steps:

  • Put pumpkin, sugar and spices in a sauce pan and bring to the boil then simmer until the pumpkin is completly soft and the sugar is disolved. Stir in 125g of cream, simmer for another 5 mins.
  • Then blend until really smooth. Leave to cool.
  • whip the remaining cream and the cream for the caramel mousses into soft peaks. Then fold half into the pumpkin mix when it has nearly completely cooled.
  • In the bottom of each glass sprinkle in the walnuts.
  • Half fill 12 glasses with the pumpkin mousse using a piping bag. Refridgerate.
  • Meanwhile melt the milk chocolate, when melted add the caramel and stir thoroughly.Fold in the remaining whipped cream. Pipe onto the pumpkin mousse.
  • Place half a walnut ontop for decoration.
  • Refridgerate until set.(4-5 hours)

CARAMEL-PUMPKIN MOUSSE TART



Caramel-Pumpkin Mousse Tart image

Take this Caramel-Pumpkin Mousse Tart to the next level with the addition of pecan crumble on top! A pumpkin mousse tart is the perfect fall recipe for pumpkin fans!

Provided by @MakeItYours

Number Of Ingredients 12

60 vanilla wafers, divided
1/2 cup butter, divided
1/3 cup chopped pecans
2 Tbsp. brown sugar
1-3/4 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup canned pumpkin
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/2 cup milk
1 cup thawed COOL WHIP Whipped Topping
12 KRAFT Caramels
1 Tbsp. water

Steps:

  • Heat oven to 350ºF.
  • Crush 50 wafers to form fine crumbs; place in medium bowl. Melt 1/3 cup butter. Add to wafer crumbs; mix well. Press onto bottom of 9-1/2-inch tart pan.
  • Crush remaining wafers coarsely; place in medium bowl. Melt remaining butter. Add to wafer crumbs along with the nuts, sugar and 1/4 tsp. pumpkin pie spice; mix well. Spread onto bottom of shallow pan; place in oven along with the crust.
  • Bake crust and nut mixture 10 to 12 min. or until lightly browned; cool.
  • Beat cream cheese and pumpkin in medium bowl with mixer until blended. Add dry pudding mix and remaining pie spice; beat until blended. Gradually beat in milk; spread over crust. Top with COOL WHIP, spreading to within 1/2 inch of edge. Refrigerate 4 hours. Meanwhile, break cooled baked nut mixture into smaller pieces; store in airtight container until ready to use.
  • Remove tart from side of pan just before serving; top tart with nut mixture. Microwave caramels and water in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted, stirring after 45 sec. Drizzle over tart.

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