Mini desserts have really become my thing.
I just love that four-bite dessert option. They’re just fun to make, and give you just the right amount of dessert on those special occasions. To date, I’ve made Peanut Butter Tagalong Mini Parfaits and Fudge Brownie Spiced Mousse Minis.
I have purchased several different mini serving kits from Pier One. They have the BEST collection that they call their “Tasting Party.” Not only can you get mini glasses, mini parfaits, and mini shooters, but you can also get fun little tools to make your mini dessert creation even easier.
Today, I’ll be using a new set from the Tasting Party collection that I just bought… mini shooters and the Tasting Party decorating kit.
Last night when I got home from work, I went to town building my mini desserts. I can’t even tell you how good they are!
I made mini trifles for 10, but somehow… I didn’t think that mini meant MINI and thought I needed to DOUBLE the recipe below so I had enough mousse. I had SO much left over. Wish you were closer, and I would have shared it with all of you… but instead, I got rid of the evidence, as extra dessert is NOT what I need in my house these days.
Pumpkin Butterscotch Mousse Mini Desserts
From Fun and Food Cafe
Makes 12 mini trifles
1-1/2 cups cold skim milk
1 package (1 ounce) sugar-free instant butterscotch pudding mix
1/2 cup canned pumpkin or fresh pumpkin puree
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
2 tbsp crushed candied pecans
2 tbsp butterscotch chips
6 gingersnap cookies, crushed
1/2 cup heavy whipping cream
1 1/2 Tbsp. Confectioners’ Sugar
1. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until softened, just like soft-serve ice cream.
2. Combine the pumpkin puree, cinnamon, ginger and allspice in another bowl.
3. Fold this into the pudding mixture to combine all the flavors.
4. In a separate bowl, combine heavy whipping cream and confectioners sugar to make your whipped cream. Whip it with a mixer until peaks form, creating a beautiful whipped cream. Note: You could likely also use cool whip.
5. Fold in 1/4 cup whipped cream into the pumpkin pudding mixture and give it a final stir.
6. Now for the fun part: Layering your desserts! Prepare your toppings: grind your gingersnaps and your candied pecans in a food processor. Note: You won’t need much, and I ground up WAY too much in the pics below… I should have measured it out per the recipe!
7. Add 1/2 Tbsp. of ground gingersnaps to the bottom of the glasses, then top with your first layer of pumpkin pudding. Then add a layer of whipped cream.
8. For the next layer of toppings, I added 1 tsp. ground candied pecans and 3 butterscotch chips to each glass.
9. Continue layering until you reach the top of the glasses. Note: When using the Pier One tools, I found that it was easier to add the mousse/whipped cream as though I were filling a bucket with a hose. Basically, putting the tool into the glass and allowing it to fill the section. When I tried to make it pretty and swirled it, it was less than pretty.
10. For the final topping, I used JUST a sprinkle of candied pecans… so pretty!
11. Refrigerate for at least 10 minutes and serve with mini spoons!
Confession: I also made these friends today… Pumpkin Spice Cake Balls, in the SHAPE OF TURKEYS!!!
More to come on those, but Happy Thanksgiving to all! May you enjoy delicious bites today with friends and family… I am so thankful for each of you and the ongoing motivation you provide.
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[…] about 12:30pm, with plenty of time to get ready for Deb and Matt’s Friendsgiving party. My mini desserts were made the night before along with my pumpkin spice cake balls, so all I needed to do was to get myself […]
[…] Click here for the recipe. […]