FA+
Shop
Leafbiting 2019: Squashmaus - Pumpkin Pie Mousse
6 years ago
This year 
Foshu's Leafbiting Challenge has introduced to me an interest in all things squash.
I don't typically get a sweet tooth when making things for myself, but I picked up some pie pumpkins and seem to be in a kick of putting things in jars.
It is honestly easiest to just buy pumpkin purée but if you want to make that part yourself you can take two small pie pumpkins, cut and clean them out, then cube the flesh from the rind. Toss in a tablespoon of oil and bake at 400f/200c for about 20 minutes. Use a food processor and a splash of warm water to liquefy the squash.
Pumpkin Pie Mousse
Recipe appropriated from here.
1/2 cup pumpkin purée
4 tbsp maple syrup
1/3 cup 2% Greek yogurt - higher % will make a creamier-tasting dessert
1/2 tsp pumpkin pie spice
1/4 tsp cinnamon
1/4 tsp vanilla extract
There are many ways to mix up a pumpkin pie spice, most will involve cinnamon, ginger, nutmeg, allspice, and mace. Make your own or trust a premixed spice.
Another simple recipe, combine the purée with syrup and spices and vanilla, mixing over low heat to incorporate fully. Play around with the spices until it has the flavor you want. I like mine a little heavier than the recipe calls for and added a few half teaspoons more.
Remove from heat, let cool, and fold in Greek yogurt. Top with whipped cream, or chocolate bits, or more cinnamon. I made a maple whipped cream to go on mine.
Maple Whipped Cream
Recipe is lifted from here.
2 cups heavy cream, cold
4 - 5 tablespoons maple syrup
1 teaspoon vanilla extract or ½ vanilla bean (seeds scraped)
Pinch of salt
This part calls for a standmixer, or a bowl and whisk attachment egg-beater. Or a lot of arm strength and determination.
Combine all ingredients into standmixer bowl with whisk attachment and set on medium low, increasing speed as the cream builds up. After about 3 - 4 minutes it should be thick and stand on its own when the whisk is removed.
One more squash to go. Next time it will be kabocha. Just need to figure out what to do with it. I'm thinking a roasted squash salad.
Foshu's Leafbiting Challenge has introduced to me an interest in all things squash.I don't typically get a sweet tooth when making things for myself, but I picked up some pie pumpkins and seem to be in a kick of putting things in jars.
It is honestly easiest to just buy pumpkin purée but if you want to make that part yourself you can take two small pie pumpkins, cut and clean them out, then cube the flesh from the rind. Toss in a tablespoon of oil and bake at 400f/200c for about 20 minutes. Use a food processor and a splash of warm water to liquefy the squash.
Pumpkin Pie Mousse
Recipe appropriated from here.
1/2 cup pumpkin purée
4 tbsp maple syrup
1/3 cup 2% Greek yogurt - higher % will make a creamier-tasting dessert
1/2 tsp pumpkin pie spice
1/4 tsp cinnamon
1/4 tsp vanilla extract
There are many ways to mix up a pumpkin pie spice, most will involve cinnamon, ginger, nutmeg, allspice, and mace. Make your own or trust a premixed spice.
Another simple recipe, combine the purée with syrup and spices and vanilla, mixing over low heat to incorporate fully. Play around with the spices until it has the flavor you want. I like mine a little heavier than the recipe calls for and added a few half teaspoons more.
Remove from heat, let cool, and fold in Greek yogurt. Top with whipped cream, or chocolate bits, or more cinnamon. I made a maple whipped cream to go on mine.
Maple Whipped Cream
Recipe is lifted from here.
2 cups heavy cream, cold
4 - 5 tablespoons maple syrup
1 teaspoon vanilla extract or ½ vanilla bean (seeds scraped)
Pinch of salt
This part calls for a standmixer, or a bowl and whisk attachment egg-beater. Or a lot of arm strength and determination.
Combine all ingredients into standmixer bowl with whisk attachment and set on medium low, increasing speed as the cream builds up. After about 3 - 4 minutes it should be thick and stand on its own when the whisk is removed.
One more squash to go. Next time it will be kabocha. Just need to figure out what to do with it. I'm thinking a roasted squash salad.
Rollup
~exto
Wish I was down there so I could mooch some off ya'. :>
