pumpkin – Blue Jeans and Cotton Tees

Just as soon as I turned the calendar page to November I started craving pumpkin.

Pumpkin pie, pumpkin muffins, pumpkin bars…

…and this yummy pumpkin dessert that my mother-in-law makes.

Even with three different layers, it was pretty simple to put together. And then it just sits quietly in the freezer out of the way until we need it – making it perfect for the holidays!

Frozen Pumpkin Dessert
Recipe from Jan’s Mom

Crust:

2 1/2 cups Rice Chex, coarsely crushed (we used Crispix)
1 cup brown sugar
1/2 cup melted butter or margarine
1 cup shredded coconut
1/2 cup chopped nuts

Filling:

30 large marshmallows
2 tablespoons milk
1 cup pumpkin
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
8 ounces Cool Whip
1 quart vanilla ice cream

Mix together the ingredients for the crust and press up to 2/3 into a 9 x 13 pan, saving the remaining mix for a topping.

For the filling, melt the marshmallows with the milk in a double broiler over boiling water. Stir in the pumpkin, cinnamon, ginger and nutmeg. Let it cool.

Fold in Cool Whip.

Spread 1 quart vanilla ice cream over crust, then the cooled pumpkin mixture and reserved topping.

Freeze.

It cuts better if removed from freezer 15 minutes or so before serving.

Enjoy!

Pumpkin Mousse
Last week when my folks were here, I was digging in the freezer for a hunk of meat to throw in the oven for supper and discovered a lone bag of pumpkin puree.

It looked at me and said dessert.

I looked at it and said mousse!

Quick and easy, this mousse recipe reminded me of pumpkin pie with whipped cream, with out the hassle of a crust and baking time.

My only complaint was my own pumpkin puree which was still a bit stringy. If I had used canned pumpkin the texture of the mousse would be been much smoother.

Thankfully my folks are not picky people and everybody loved it!

Pumpkin Mousse

1 1/2 cups cold milk
1 small (3.75 oz) package instant butterscotch pudding
1/2 cup canned pumpkin
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon allspice
1 cup whipped cream (I used Cool Whip)

In a large bowl mix the milk and pudding until it is soft set. In a another bowl mix the pumpkin, ginger, cinnamon, and allspice. Fold the pumpkin and the whipped cream into the pudding.

Refrigerate until set.

Serve with a dollop of whipped cream and a quick dust of cinnamon.

Enjoy!

I’ve linked this post up at Tasty Tuesday at Balancing Beauty and Bedlam, Tempt My Tummy Tuesday over at Blessed With Grace, and Tuesdays at the Table at All the Small Stuff.