Pumpkin Dessert in a Glass – 4 Easy and Delicious Fall Recipes
The pumpkin is without a doubt the most popular autumn vegetable! It is the main ingredient in many recipes – from soups to salads, main courses and desserts.
Here we have collected a few recipes for pumpkin dessert in a glass, which not only taste wonderful, but also looks very nice.
Table of Contents
How to Make Pumpkin Mousse
- 16 oz./425 g canned pumpkin or pure pumpkin puree
- ½ can of condensed milk
- 2 cups heavy cream
- 2 tbsp brown sugar
- 2 teaspoons of cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- To garnish:
- 2-3 crumbled whole grain biscuits
Put pumpkin, condensed milk, ¼ cup heavy cream, sugar, cinnamon, nutmeg and cloves in a medium saucepan and heat over medium heat. Simmer for 5 minutes.
Transfer the mixture to a mixing bowl, allow to cool completely and cover with plastic wrap. Place in the refrigerator for 2 to 4 hours.
Once the pumpkin mixture has cooled, pour the remaining cream into a mixing bowl and whisk for 3 to 5 minutes until stiff peaks form.
Carefully fold the whipped cream into the pumpkin mixture except for a cup until it is completely incorporated.
Fill the mousse 2/3 of the way into the glasses and place in the fridge for at least 3 to 4 hours.
Before serving, garnish the chilled pumpkin mousse with whipped cream and a pinch of crumbled biscuits.
Quick and Delicious: 10-minute Recipe for Pumpkin Mousse
- 1 package instant vanilla pudding
- 1 tsp. pumpkin pie spice
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1 can pumpkin purée
- 2 tbsp. maple syrup
- 1/2 tsp. pure vanilla extract
- 1 cup whole milk
- 1 1/2 cup heavy cream
In a large bowl, whisk together pudding mix, spices, and salt. Add pumpkin, maple syrup, vanilla, and whole milk and beat with a hand mixer until smooth.
In another large bowl, whip heavy cream until stiff peaks form. Fold two-thirds of the whipped cream into pumpkin mixture until smooth. Spoon or pipe into serving glasses and top with remaining whipped cream.
Garnish with a sprinkle of cinnamon and serve.
Pumpkin dessert in a glass: Chocolate Pumpkin Tiramisu
- 1 1/2 bars (3.5 ounces) dark chocolate
- 1 1/2 cups hot coffee
- 6 tablespoons bourbon
- 1 1/2 cups mascarpone
- 1 cup confectioners’ sugar
- 2/3 cup heavy cream
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- 1 cup canned pumpkin puree
- 3 packages Italian ladyfingers (54 cookies)
Roughly chop an entire bar of dark chocolate and place in a large bowl. Pour in the hot coffee and stir until the chocolate has melted. Then stir in 4 tablespoons of bourbon
In another large bowl, beat together the mascarpone, confectioner’s sugar, heavy cream, vanilla, pumpkin pie spice, cinnamon, and remaining 2 tablespoons of bourbon until fluffy. Add the pumpkin puree and mix until blended and creamy. Pour the mixture into a piping bag.
Begin with 1/3 of the lady fingers. Quickly dip each ladyfinger into the chocolate coffee mixture, then arrange them in layers on the bottom of your glasses. Use 3 lady fingers for each layer. Next, pipe a layer of the pumpkin mixture on top of the cookies. Then, grate some of the chocolate onto the pumpkin mixture.
Repeat the layers twice more with the remaining ladyfingers, pumpkin mixture and chocolate. Cover the pumpkin tiramisu with cling film and place in the refrigerator for about 4 hours.
Garnish with whipped cream and grated chocolate before serving.
Pumpkin dessert in a glass: No bake cheesecake recipe
- 8 graham crackers, crushed
- 4 tablespoons butter, melted
- 8 oz/220g cream cheese, well softened
- 1 cup canned pumpkin puree
- 1/2 cup sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon vanilla extract
- 1 1/2 cups whipped cream, divided
In a large mixing bowl, combine the graham cracker crumbs and melted butter. Divide among 8 small jars or cups and lightly press down.
In a separate bowl, beat the cream cheese, pumpkin, sugar, pumpkin pie spice and vanilla until smooth. Fold in 1 cup of whipped cream with a spatula.
Divide pumpkin filling among jars. Dollop with remaining whipped cream, sprinkle with a little cinnamon and chill in the refrigerator until serving.