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Pour the heavy cream in a mixing bowl and beat until stiff peaks form. Set aside. In a large mixing bowl beat together the softened cream cheese and pumpkin puree until smooth and no lumps remain, 3-4 minutes. Add the sugars, pumpkin pie spice, vanilla and maple extracts and beat until smooth. Fold in the whipped cream.
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Instructions. In a medium bowl, mix all of the ingredients together until completely combined. Serve immediately or you can refrigerate and allow it to thicken a bit. Store in an air tight container in the refrigerator for 3-5 days.
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Add the pumpkin puree and mix until combined. In a separate bowl, whip together the whipped topping ingredients until it becomes thick and stiff peaks form. Fold together about ¾ of the whipped topping with the pumpkin cheesecake mixture until completely mixed in. Spoon the mousse into individual cups.
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Melt 3 tablespoons unsalted butter in a large frying pan over medium heat. Add the graham cracker crumbs and 1 pinch kosher salt, and cook until fragrant and the crumbs are toasted and crunchy, about 2 minutes. Remove the pan from the heat and let cool while you make the filling and topping.
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In another large bowl, whip heavy cream until stiff peaks form, 3 to 4 minutes. Fold two-thirds of the whipped cream into the pumpkin mixture and stir until smooth. Add the rest to a piping bag fitted with the star tip. . Spoon mousse mixture into serving glasses and top with remaining whipped cream. .
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Make the pumpkin mousse: In the bowl of an electric mixer fitted with the whisk attachment, beat the cream until medium-stiff peaks form. Set aside. In a separate large bowl, use an electric mixer fitted with the paddle attachment to beat the cream cheese on medium-high speed until smooth and creamy, about 30 seconds.
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Add 2 tablespoons of maple syrup and continue beating until light and fluffy. Cover and place in the refrigerator until ready to use. Beat the pumpkin purée, cream cheese, pumpkin pie spice, vanilla extract, half and half, and remaining maple syrup in a large mixing bowl with a hand mixer until thoroughly blended.
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In a mixing bowl, blend the cream cheese using a hand mixer on low speed until it is smooth. Add the heavy cream, powdered sugar, pumpkin spice, and pumpkin puree to the mixing bowl. Blend everything for 3-5 minutes until light and fluffy. Top with some whipped cream and sprinkle some pumpkin spice while serving.
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Place in the refrigerator. In another bowl, beat the cream cheese with the remaining powdered sugar until smooth. Add in the pumpkin purée, pumpkin spice, and cinnamon. Mix until combined, making sure to scrape the bottom and sides of the bowl. Fold in about ⅔ of the whipped cream, reserving the rest for topping.
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Place in the fridge until ready to serve. In another bowl, mix the cream cheese, sugar, pumpkin puree, and pumpkin pie spice together. Beat until light and fluffy.Add in all but 1 cup of the whipped cream. Gently fold it in until fully incorporated. Pulse the ginger snap cookies in a food processor until crumbled.
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In a separate bowl whisk together the vanilla pudding mix, pumpkin spice, and milk. Continue mixing for about 2 minutes until it's nice and smooth. Let the two mixtures sit for about 5 minutes, then add the canned pumpkin to the pudding mixture. Add the whipped cream to the bowl with the pumpkin pudding mixture.
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Next, add in the pumpkin puree, vanilla pudding mix, and spices into the cream cheese mixture. Mix well. Next,, fold in 1 ¾ cups of the whipped cream. Spoon ½ cup of pumpkin mousse into six small bowls. Add the remaining mousse to each of the 6 bowls.Top with remaining whipped cream. Refrigerate until ready to serve.
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Stir 1 cup of the crumbs together with the melted butter, 2T sugar, and salt. Scoop approximately 2 TBSP crust into 8 6-ounce ramekins and press down to create the crust. Set aside. In a chilled mixing bowl (from a stand mixer works best), combine heavy cream and sugar.
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Transfer to a serving dish and refrigerate for at least 30 minutes before serving. While the mousse is chilling, make the whipped cream topping. Add all of the ingredients to a large bowl and whip until stiff peaks form. About 2 or 3 minutes. Top the mousse with the whipped cream and shaved chocolate.
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Step Three. Cook the mousse ingredients in a double boiler. No Caption. No Caption. Whisk together the egg yolks, part of the sugar, pumpkin puree, vanilla, cinnamon, nutmeg, ginger, salt and milk. Continue whisking and cooking for fifteen minutes. Remove the mixture from the heat and cool completely. Step Four.
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In a medium to large bowl, whisk together the pumpkin, sweetened condensed milk, pumpkin pie spice, vanilla extract, and salt until well-combined. In a separate large bowl, using an electric hand mixer or a stand mixer fitted with the whip attachment, beat the heavy whipping cream just until stiff peaks form.
