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Pumpkin Mousse Recipe

Pumpkin Mousse

Dave Lieberman

Recipe courtesy Dave Lieberman

Show: Good Deal with Dave LiebermanEpisode: Food Bank Thanksgiving

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (29)

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Average Rating:

Total Reviews: 29

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  • 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.

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  • 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.

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  • on November 28, 2010

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    Loved this recipe! Added yellowcake to parfait.Did need a bit more sugar

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  • 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.

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  • 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 !

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  • 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

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  • 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 :

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  • 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.

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  • 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!

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  • on November 11, 2009

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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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