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The Great Pumpkin Dessert

katiepumpkin

I "borrowed" this picture from my sister-in-law since our pumpkin was just too sad to share. Faces have been hidden to protect the minor pumpkin carver.

It is officially starting to get cool and crisp in the city and I have fall foods on the brain. I’m in the process of planning a menu for a dinner party and I was looking for a pumpkin dessert to go with the Pasta with Roasted Butternut Squash and Sage Butter dish I’ll be making. Below are two easy, low-fat variations on pumpkin desserts for all of you pumpkin lovers. Not sure which one I’ll be making yet. Maybe I’ll test out both, you know, for research purposes.

Happy Fall!

blumer pumpkins

The artwork of Zoey, Kaden, and Anya (more minor pumpkin carvers)

**To prepare your leftover Halloween pumpkins for baking instead of using canned pumpkin or pumpkin puree, click here.

Pumpkin Mousse

Ingredients

  • 1 cup canned pumpkin
  • ½ cup cold milk
  • One 3 oz. package vanilla instant pudding
  • 1 tsp. pie spice or combo of ½ tsp. cinnamon, ¼ tsp nutmeg and ¼ tsp ginger
  • 3 ½ cups cool whip

Preparation 

Combine pumpkin, milk, pudding, and spices. Beat on lowest speed for 1 minute. Fold in Cool Whip. Spoon into dessert dishes and garnish with gingersnap cookie.

Frozen Pumpkin Mousse Pie

Ingredients

Crust

  • 30 small gingersnap cookies, (about 7 1/2 ounces)
  • 1 tablespoon canola oil

Filling

  • 1 cup canned pumpkin puree
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon freshly grated nutmeg
  • 2 pints (4 cups) frozen low-fat vanilla ice cream or frozen yogurt, softened 

Preparation

  1. Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan with cooking spray.
  2. To prepare crust: Combine gingersnaps in a food processor and pulse until finely chopped. Add oil and pulse until blended. Press evenly into the bottom and up the sides of the prepared pan.
  3. Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely.
  4. To prepare filling: Combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well. Add ice cream and stir until blended. Spoon the mixture into the cooled pie crust. Freeze until firm, at least 2 hours. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.
  5. Garnish with gingersnap cookie or crushed gingersnaps
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