Best Spiced Pumpkin Mousse Recipes

SPICED PAVLOVA WITH PUMPKIN MOUSSE RECIPE

Steps:

• Preheat oven to 275°F. Line 2 rimmed baking sheets with parchment paper. Whisk cornstarch and sea salt in a small bowl, breaking up any lumps. Mix ginger, allspice, nutmeg, cloves, and 1 Tbsp. cinnamon in another small bowl.
• Using an electric mixer on medium-high speed, beat egg whites and cream of tartar in a large bowl until soft, opaque peaks form, about 3 minutes. You should see tracks from the whisk on the surface of the whites.
• Add superfine sugar slowly, 1 Tbsp. at a time, beating to incorporate fully before adding the next, 5-8 minutes total. Continue to beat on medium-high speed until stiff, glossy peaks form, about 1 minute more. Test to see if sugar is fully dissolved by rubbing a small amount between your fingertips. If it feels gritty, keep beating until dissolved.
• Sprinkle cornstarch mixture over egg whites and fold in gently with a spatula. Sift spices over mixture with a fine-mesh strainer and fold in gently.
• Using a large spoon, divide meringue into 8 even mounds on prepared baking sheets. Using the back of the spoon, make a small well in the center of each meringue. Using fine-mesh strainer, lightly dust with remaining 1 tsp. cinnamon.
• Bake 15 minutes, then reduce oven temperature to 250°F. Continue to bake, rotating sheets halfway through, until outsides are dry and a very pale cream color, 50-60 minutes. Turn oven off and leave door slightly ajar (prop open with a kitchen towel or hot pad) with meringues inside, letting them cool completely, at least 2 hours or up to overnight.
• Gently whisk egg whites and granulated sugar in a medium bowl set over a saucepan of barely simmering water until hot to the touch or a candy thermometer registers 140°F.
• Pour hot egg white mixture into stand mixer bowl and whip with the whisk attachment on medium-high speed until doubled in volume and stiff peaks form, about 5 minutes.
• Whisk pumpkin purée, kosher salt, and vanilla in a medium bowl. Whisk one-third of beaten egg whites into pumpkin mixture to lighten. Gently whisk in remaining whites.
• Heat pomegranate juice, granulated sugar, and lemon juice in a medium saucepan over medium-high until sugar is dissolved and juice is simmering. Reduce heat to low and simmer until syrupy and liquid is reduced by half, about 25 minutes.
• Divide meringues among plates, then top each with a dollop of pumpkin mousse and whipped cream. Top with pomegranate syrup, pumpkin seeds, and pomegranate seeds.
• Pumpkin mousse can be made 1 day ahead; cover and chill. Pomegranate syrup can be made 2 weeks ahead; cover and chill.

SPICED PUMPKIN MOUSSE

Steps:

• In a small saucepan, sprinkle gelatin over water; let stand for 1 minute or until softened. Beat in egg yolks and sugar. Cook and stir over medium heat until a thermometer reads 160° and mixture has thickened, about 5 minutes. , Transfer to a small bowl; beat until cool and thickened, about 3 minutes. Beat in pumpkin and spices. Refrigerate for 1 hour or until set., In a small bowl, beat cream and vanilla until stiff peaks form. Fold into pumpkin mixture., Coarsely crumble 12 gingersnaps; sprinkle into six parfait or dessert dishes. Spoon or pipe mousse over the top. Cover and refrigerate for 1 hour or until set. Just before serving, garnish with remaining gingersnaps.,

SPICED PUMPKIN MOUSSE TRIFLE

Steps:

• Using an electric mixer, in chilled bowl beat the heavy cream, half the marshmallow cream, and powdered sugar to taste (I use 1/3 cup) until stiff peaks form, but do not over mix. Reserve 1/3 whipped cream for serving; refrigerate until ready to serve.
• In another chilled bowl, mix together the pumpkin, vanilla, spice, the rest of the marshmallow and whipped cream until combined.
• Spoon one-third of the pumpkin mousse into a clear glass serving bowl, spreading evenly, and sprinkle half of the cookies on top. Repeat with half of the remaining mousse and the remaining cookies, then top with the final layer of mousse. Cover with plastic wrap and refrigerate until ready to serve, at least 1 hour and up to 4 hours. Just before serving, top with the reserved whipped cream and sprinkle with the crushed gingersnaps.

SPICED PUMPKIN MOUSSE

Steps:

• In small saucepan, sprinkle gelatin over water; let stand for 1 minute or until softened.
• Beat in egg yolks and sugar.
• Cook and stir over medium heat until a thermometer reads 160 and mixture has thickened, about 5 minutes.
• Transfer to small bowl; beat until cool and thickened, about 3 minutes.
• Beat in pumpkin and spices.
• Refrigerate for 1 hour or until set.
• In a small mixing bowl, beat cream and vanilla until stiff peaks form. Fold into pumpkin mixture.
• Coursely crumble 12 gingersnaps; sprinkle into six parfait or dessert dishes.
• Spoon or pipe mousse over the top.
• Cover and refrigerate for 1 hour or until set.
• Just before serving, garnish with remaining gingersnaps.

SPICED PUMPKIN MOUSSE RECIPE - (4.3/5)

Steps:

• In a small saucepan, sprinkle gelatin over water; let stand for 1 minute or until softened. Beat in egg yolks and sugar. Cook and stir over medium heat until a thermometer reads 160° and mixture has thickened, about 5 minutes. Transfer to a small bowl; beat until cool and thickened, about 3 minutes. Beat in pumpkin and spices. Refrigerate for 1 hour or until set. In a small bowl, beat cream and vanilla until stiff peaks form. Fold into pumpkin mixture. Coarsely crumble 12 gingersnaps; sprinkle into six parfait or dessert dishes. Spoon or pipe mousse over the top. Cover and refrigerate for 1 hour or until set. Just before serving, garnish with remaining gingersnaps.

SPICED PAVLOVA WITH PUMPKIN MOUSSE

Steps:

• PreparationFor the meringue: Preheat oven to 275°F. Line 2 rimmed baking sheets with parchment paper. Whisk cornstarch and sea salt in a small bowl, breaking up any lumps. Mix ginger, allspice, nutmeg, cloves, and 1 Tbsp. cinnamon in another small bowl.
• Using an electric mixer on medium-high speed, beat egg whites and cream of tartar in a large bowl until soft, opaque peaks form, about 3 minutes. You should see tracks from the whisk on the surface of the whites.
• Add superfine sugar slowly, 1 Tbsp. at a time, beating to incorporate fully before adding the next, 5-8 minutes total. Continue to beat on medium-high speed until stiff, glossy peaks form, about 1 minute more. Test to see if sugar is fully dissolved by rubbing a small amount between your fingertips. If it feels gritty, keep beating until dissolved.
• Sprinkle cornstarch mixture over egg whites and fold in gently with a spatula. Sift spices over mixture with a fine-mesh strainer and fold in gently.
• Using a large spoon, divide meringue into 8 even mounds on prepared baking sheets. Using the back of the spoon, make a small well in the center of each meringue. Using fine-mesh strainer, lightly dust with remaining 1 tsp. cinnamon.
• Bake 15 minutes, then reduce oven temperature to 250°F. Continue to bake, rotating sheets halfway through, until outsides are dry and a very pale cream color, 50-60 minutes. Turn oven off and leave door slightly ajar (prop open with a kitchen towel or hot pad) with meringues inside, letting them cool completely, at least 2 hours or up to overnight.
• For the pumpkin mousse: Gently whisk egg whites and granulated sugar in a medium bowl set over a saucepan of barely simmering water until hot to the touch or a candy thermometer registers 140°F.
• Pour hot egg white mixture into stand mixer bowl and whip with the whisk attachment on medium-high speed until doubled in volume and stiff peaks form, about 5 minutes.
• Whisk pumpkin purée, kosher salt, and vanilla in a medium bowl. Whisk one-third of beaten egg whites into pumpkin mixture to lighten. Gently whisk in remaining whites.
• For the pomegranate syrup: Heat pomegranate juice, granulated sugar, and lemon juice in a medium saucepan over medium-high until sugar is dissolved and juice is simmering. Reduce heat to low and simmer until syrupy and liquid is reduced by half, about 25 minutes.
• For assembly: Divide meringues among plates, then top each with a dollop of pumpkin mousse and whipped cream. Top with pomegranate syrup, pumpkin seeds, and pomegranate seeds.
• Do Ahead Pumpkin mousse can be made 1 day ahead; cover and chill. Pomegranate syrup can be made 2 weeks ahead; cover and chill.
• Cooks' NoteIn humid weather, pavlova may need additional cooktime to crisp. After drying overnight, bake at 250°F until crisp, 30-60 minutes more.