Best 4 Icebox Pumpkin Mousse Pie Recipes
Indulge in a delectable and refreshing treat with our comprehensive guide to creating the perfect icebox pumpkin mousse pie. This no-bake dessert combines the creamy smoothness of mousse with the warm, comforting flavors of pumpkin, making it an ideal choice for any occasion. Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will ensure a flawless and delicious end result. Embark on a culinary journey as we explore the secrets to crafting this delightful confection, perfect for potlucks, dinner parties, or simply enjoying a sweet moment at home.
Check out the recipes below so you can choose the best recipe for yourself!
ICEBOX PUMPKIN-MOUSSE PIE
Crushed store-bought cookies create a crunchy, chocolatey crust that is the perfect foil for this pumpkin icebox pie the whole family will love.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 45m
Number Of Ingredients 12
Steps:
- Make the crust: Preheat oven to 325 degrees. In a food processor, process wafers and brown sugar until finely ground. With machine running, slowly add butter and process until mixture resembles wet sand. Firmly press crumb mixture into bottom and up sides of a 9-inch pie plate. Bake until crust is dry and set, 10 to 12 minutes. Let cool completely in plate on a wire rack.
- Make the filling: In a clean food processor, process pumpkin puree, cream cheese, brown sugar, cinnamon, and nutmeg until smooth, scraping down sides as needed. With machine running, add maple syrup in a slow, steady stream. In a large bowl, using an electric mixer, beat cream on high until stiff peaks form, 3 minutes. With a rubber spatula, gently fold pumpkin mixture into whipped cream. Spoon filling into crust and refrigerate until set, 3 hours (or up to 1 day).
- Make the topping: In a medium bowl, using an electric mixer, beat cream and confectioners' sugar on high until stiff peaks form, 3 minutes. With spatula, mound topping over pie and serve immediately.
Nutrition Facts : Calories 472 g, Fat 30 g, Fiber 2 g, Protein 4 g, SaturatedFat 18 g
PUMPKIN ICEBOX CAKE
This tube cake is a fun, simple way to make a quick dessert. Pumpkin, chocolate and spice are very nice. -Juli Meyers, Hinesville, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, sprinkle gelatin over milk; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Whisk in pumpkin, brown sugar, pie spice and salt; cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Immediately transfer to a clean bowl; cool 30 minutes. Press plastic wrap onto surface of mixture; refrigerate 30 minutes., In a small bowl, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Fold into pumpkin mixture. Refrigerate, covered, until cold., Spread scant tablespoonfuls of pumpkin mixture over wafers; arrange in a 8x8-in. baking dish, closely overlapping wafers. Repeat with remaining pumpkin mixture and wafers. Sprinkle top with wafer crumbs. Refrigerate 8 hours or overnight.
Nutrition Facts : Calories 274 calories, Fat 12g fat (6g saturated fat), Cholesterol 86mg cholesterol, Sodium 244mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.
PUMPKIN ICEBOX PIE
Make and share this Pumpkin Icebox Pie recipe from Food.com.
Provided by kitchenslave03
Categories Pie
Time 4h40m
Yield 9-12 serving(s)
Number Of Ingredients 14
Steps:
- Make crust: Preheat oven to 325. In food processor, combine crackers, sugar and salt. Process to fine crumbs. With machine running, add butter through feed tube and process til it resembles wet sand. Press crumbs into bottom and up sides of a 9 inch square baking dish. Bake until fragrant and deep golden brown, about 10-15 minute Let cool completely on rack.
- Meanwhile, make filling. Place 1/4 c cold water in a small bowl. Sprinkle gelatin on top and let stand 5 minutes. In large bowl, whisk together pumpkin and cream cheese til smooth. In small saucepan, combine evaporated milk, brown sugar, salt and spices. Bring to a simmer over medium heat. Add gelatin mixture and stir til completely dissolved. Pour milk mixture into pumpkin mixture and whisk until completely smooth.
- Pour filling into cooled crust and refrigerate until chilled and completely set, about 3 hours (or wrap tightly with plastic wrap and refrigerate up to 2 days). To serve, whip cream with confectioners sugar until soft peaks form. Serve with pie.
Nutrition Facts : Calories 510.5, Fat 29.8, SaturatedFat 17.2, Cholesterol 88.2, Sodium 462.8, Carbohydrate 56.8, Fiber 1.3, Sugar 35.5, Protein 7.3
PUMPKIN PIE MOUSSE
Very light-tasting and not-so-sweet pumpkin pie mousse (which to me is a good thing). It's hard not to eat the whole thing by yourself.
Provided by Danielle Walquist Lynch
Categories Fruits and Vegetables Vegetables Squash
Time 35m
Yield 6
Number Of Ingredients 5
Steps:
- Stir pumpkin, sugar, cinnamon, and nutmeg together in a medium bowl. Fold in whipped topping. Cover and refrigerate for 30 minutes.
Nutrition Facts : Calories 125.3 calories, Carbohydrate 18.7 g, Fat 5.8 g, Fiber 1.7 g, Protein 0.5 g, SaturatedFat 5.3 g, Sodium 112.1 mg, Sugar 15.7 g
Tips:
- For the perfect pumpkin puree, roast your own pumpkin. Simply cut a sugar pumpkin in half, scoop out the seeds, and roast it cut-side down on a baking sheet at 400°F for about an hour, or until the flesh is tender. Once roasted, scoop the flesh out of the skin and puree it in a food processor or blender. - For a richer mousse, use heavy cream instead of milk. - If you don't have a springform pan, you can use a regular pie plate. Just be sure to trim the edges of the crust so that it fits inside the plate. - To prevent the crust from getting soggy, pre-bake it for about 15 minutes before filling it. - Chill the mousse pie for at least 4 hours before serving. This will help it set and firm up. - Garnish the pie with whipped cream, pumpkin seeds, or a sprinkle of cinnamon before serving.Conclusion:
This icebox pumpkin mousse pie is the perfect fall dessert. It's easy to make, delicious, and sure to be a hit with your family and friends. With its creamy, pumpkin-flavored mousse filling and graham cracker crust, this pie is the perfect way to celebrate the season.
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