Pudding - Mousse - Pumpkin

By BlueSchmoo

KAF Recipe

1 cup Pastry Cream Filling mix*
1 teaspoon ground cinnamon**
1/2 teaspoon ground ginger**
1/2 teaspoon ground allspice**
1/4 teaspoon salt
1 3/4 cups (1 can, 15 ounces) plain pumpkin (pumpkin purée)
2 tablespoons boiled cider or molasses
1/8 teaspoon pumpkin flavor, optional
1 cup milk
1 cup heavy or whipping cream

Ingredients

• 8 (4)
• 1 large (5.1-ounce) box instant vanilla pudding mix, if desired (NOT sugar-free). Reduce the milk to 3/4 cup, for a stiffer mousse. (1/2 Box [2.5 Oz] + 6 Tbsp Milk)
• 1 teaspoon ground cinnamon** (1/2 tsp)
• 1/2 teaspoon ground ginger** (1/4 tsp)
• 1/2 teaspoon ground allspice** (1/4 tsp)
• 1/4 teaspoon salt (1/8 tsp)
• 1 3/4 cups (1 can, 15 ounces) plain pumpkin (pumpkin purée) (3/4 Cup+2 Tbsp)
• 2 tablespoons boiled cider or molasses (1 Tbsp)
• 1/8 teaspoon pumpkin flavor, optional (1/16 tsp)
• 1 cup milk (1/2 Cup)
• 1 cup heavy or whipping cream (1/2 Cup)
• Substitute 2 teaspoons pumpkin pie spice, if desired. (1 tsp)

Details

Servings 8
Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

1) Whisk together the Pastry Cream Filling Mix, spices, and salt.

2) Add the pumpkin, boiled cider or molasses, pumpkin flavor, and milk, and beat for a minute or two to blend. Scrape the bottom and sides of the bowl.

3) Blend in the cream and beat until fluffy.

4) Spoon the mousse into serving dishes; garnish with ginger and chopped salted nuts.

5) Serve immediately; or refrigerate, and garnish with nuts just before serving.