Pumpkin Mousse

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I tried the recipe and it was great. I made two minor changes -
I added about half of the whipped cream to the pumpkin mixture and saved the rest as a topping.

Also, instead of crumbling the ginger snaps, I finely grated them.

This recipe is a keeper!

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This recipe couldn't be easier. Presenting it in a goblet with the ginger snaps makes it look so nice and festive. My husband said we must have it every day :

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I made this for my mom when my dad was out of town and we loved how it tasted. The ginger snaps you snap onto the top were okay, but I might have not included that. My mousse was too warm, so I put it in my refrigerator for a while. The ingredients blended very very nicely together. If you like pumpkin you're going to love this! It's fantastic!!!!

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I love all things pumpkin so I was thrilled to try this. Unfortunately, it was bland and not very exciting at all. I added more sugar (it needed it and that helped some, but this still didn't feel like anything special. So far, my favorite pumpkin recipe is still Paula Deen's "Pumpkin Bars" (which are not really bars, but cake.

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I made this at home simply because I had a spare can of pumpkin puree in my cupboard. It came out very good, although I will say, we had it right after I made it and it was a little too "whip creamy" for me, the flavor was just all whip cream and a hint of pumpkin. HOWEVER, after letting it sit overnight in the fridge, I had some the next day and it was MUCH better. The textures and flavors really married after the long sit and the texture had turned from whip cream, into this deliciously creamy, silky smooth mousse. I definitely recommend making this desert the day before you plan to serve it. I Don't think it was bland, but it wasn't pumpkin pie. If you want a desert that tastes like pumpkin pie, then I suggest you make one! But if you would like a new and different pumpkin desert that is creamy and delightful, try this! Next time I might cut back on the whip cream slightly, just because I like a denser texture, but overall it was fantastic. I also, instead of cookies, took a store bought pie crust, brushed it with a TBS of the heavy cream and then dusted with a little bit of sugar, cinnamon, and nutmeg, then broke it into pieces. It was a new and different way to eat a "deconstructed" pumpkin pie.

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This is a super easy recipe to make and very yummy! I made it for the first time for Thanksgiving and was really easy and my family loved it! People were going back for seconds after having just eaten a their turkey and sides. Its really light so you don't get that heavy, full feeling. I took the advice of a few other reviewers and added some extra pumpkin spice, cinnamon and a little maple syrup. The flavor was great! This is going to be part of my holidays from here on out!

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This was excellent. Light, airy and delicious. I used ginger thins, and broke them up and sprinkled them on top. Excellent dessert!

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I made this mousse as a filling for my son's b/d cake and got rave reviews from everyone. Now they all want the recipe!! I used a dark chocolate fudge cake and topped it off with cream cheese frosting. Divine, simply divine.

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as always, I have to tweek my pumpkin to be closer to Mom's. To cover up the dull squash taste, I triple all the spices...and I used cinnamon, cloves, and ginger.
Will definately make again! Very easy!

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This is a wonderful light-tasting dessert that is easy to make and was a hit at a recent dinner party for a very discriminating set of guests (he used to be dessert chef for Puck - horrors! and a husband who won't eat pumpkin pie. When I tasted it as made exactly how the recipe calls for it to be made, I felt it was bland....the other posters were right. So I went back to the drawing board and added additional pumpkin pie spice and a little maple syrup and the result was perfect - rave reviews.