Pumpkin Mousse
Show: Good Deal with Dave Lieberman
Episode: Food Bank Thanksgiving
Rate This RecipeRead users' reviews (30)
- Recipe categories: Vegetables, Pumpkin, Dairy, Sugar,
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Total Reviews: 30
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By StephanieQ
on November 09, 2012
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Flavor is really bland. Usually pumpkin desserts are sweeeter and have a stronger flavor or cinnamon, nutmet etc etc but this was just really plain. but the main problem is that it is completely runny.
By If Yan Can Cook...
New York, NY
on February 26, 2012
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I made this and found that it DID need some more oomph. I added 2 tbsp dark rum, used 2 tsp pumpkin spice, added a pinch of salt to the canned pumpkin, and garnished with chopped crystallized ginger. I didn't bother to cook the pumpkin puree as it is already cooked to begin with. A really fast way of making this is to just use canned pumpkin pie filling (has all the proper amount of spices and sugar in it already and fold well into the whipped cream. Chill in serving glasses and garnish with the crystallized ginger.
By Food Network Gr...
Scott Township, PA
on December 29, 2010
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I got this receipe from a friend at work and it is great! Loved it and It is so easy. I plan on making it for a dinner party I am hosting tomorrow night. Try it - you will love it too.
By nicolumbia
on November 28, 2010
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Loved this recipe! Added yellowcake to parfait.Did need a bit more sugar
By Gracie and Simon
Spartanburg, SC
on November 24, 2010
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Nice recipe. I added some cinnamon and a little vanilla. Put a dollop of whipped cream on top and grate the ginger snaps with a zester for a nice presentation.
By Ashley Rae 83
Wheeling, WV
on November 09, 2010
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I wanted to make a pumpkin pie like appitizer for an event that is catered by my work so I test drove this recipe and people loved it!! I made the mousse with only 1/2 cup of sugar instead of the 3/4 and I used less of the whip cream to fold in because I wanted it a little more dense. I made a carmel whip cream and a graham cracker and pecan crumble to go on top! I can't wait to see how everybody like's it !
By gegetty_12386505
Cheney, 87
on November 26, 2009
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I really liked this but I must say that it could have been a little sweeter maybe just a dash more sugar and pumpkin spice. All in all still very good
By Chef #1141226
on November 24, 2009
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I found the recipe easy and simple to follow. The only change I did make was that I allowed the mousse to chill for 24 hours and then I piped it into little puff pastry's and sprinkled fresh nutmeg on top.
They turned out fantastic and everyone liked the fact that they came in little hand held bites :
By marymkeele_7191813
Carlisle, MA
on November 24, 2009
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You use one cup of cream in the mousse part and the other 2 cups of cream in the whip cream part.
By pumpkin_373_8539131
Coatesville, PA
on November 23, 2009
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This recipe was delicious and sweet, but don't understand why in the "ingredients" it states 3 cups of cream, and then when preparing you only use "One" cup of cream? So don't know why that's there, but either way I added ginger, a pinch of vanilla and it came out great!