Recipe: Pumpkin Mousse Cake, Praline Pumpkin Mousse Pie

Hi Barbara,

Here are two recipes that I found, I'm not sure if they're what you're looking for, but maybe it will give you an idea and you could create the dessert combining different recipes.

PUMPKIN MOUSSE CAKE

21 1/2 crisp ladyfingers from 1 (7 oz.) pkg.
3 Tbsp. brandy 2 C. heavy cream
1 Tbsp. pumpkin pie spice
2 cans (14 oz. each) sweetened condensed milk
2 pkgs. (8 oz. each) cream cheese, softened
2 C. pumpkin puree
Optional sweetened whipped cream & cinnamon
stick pieces

Line 9 X 5 inch loaf pan with plastic wrap. Brush flat side of each ladyfinger with brandy; arrange vertically, flat side in, around sides of pan (they will stand about 1 1/4 in. above pan edge); set aside.

In bowl at med.-high speed beat cream with pie spice until soft peaks form. With rubber spatula fold in condensed milk until just combined.

In another bowl at med. speed beat cream cheese until smooth; fold in half of spiced cream mixture. Combine remaining spiced cream mixture with pumpkin until smooth. Fill pan with alternating spoonfuls of two mixtures; swirl with knife to marble slightly. Cover with plastic; freeze 8 hrs. or overnight. Let stand in refrigerator 30 min. before serving.

Invert onto serving platter. Garnish with whipped cream and cinnamon, if desired. Makes 12 servings.

PRALINE PUMPKIN MOUSSE PIE

1 (9 inch) baked pie shell
1 env. unflavored gelatin
1/2 c. praline liqueur
1 (16 oz.) can pumpkin
4 egg yolks, slightly beaten
1/2 c. brown sugar
1/2 c. granulated sugar
1/4 c. butter
1 tsp. cinnamon
1/4 tsp. cloves
4 egg whites
1/8 tsp. cream of tartar
3/4 c. heavy cream, whipped
1/2 tsp. salt
Praline Nut Topping

Soften gelatin in praline liqueur; set aside. Heat pumpkin, egg yolks, sugars, butter, cinnamon, salt and cloves in saucepan over medium heat, stirring constantly until slightly boiling and thickened. Remove from heat. Beat in gelatin mixture until gelatin is dissolved, about 1 minute. Cool.

Beat egg whites, cream of tartar and salt until stiff peaks form. Fold beaten egg whits and whipped cream into pumpkin mixture. Pour into pie shell, mounding slightly in the center. Chill 6 hours. Garnish with additional whipped cream and crushed Praline Nut Topping.

PRALINE NUT TOPPING:

1/2 c. sugar
2 tbsp. water
Pinch of cream of tartar
1/2 c. pecans, coarsely chopped

Butter a baking sheet. Heat sugar, water and cream of tartar in skillet until color becomes light caramel. Stir in nuts. Spread quickly on baking sheet. Cool and chop into small pieces.