Pumpkin Mousse

Show: Barefoot ContessaEpisode: Festive Fun

Rated: 4 stars out of 5Rate itRead users' reviews (16)

Cook Time:
10 min
Level:
Intermediate
Yield:
10 servings

Times:

Prep: 20 min
Inactive Prep: 2 hr 0 min
Cook: 10 min
Total:: 2 hr 30 min

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Ingredients

1 cup half-and-half
1 (29-ounce) can pumpkin puree
2 cups light brown sugar, lightly packed
1 1/2 teaspoons kosher salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 extra-large egg yolks
2 packages (4 teaspoons) unflavored gelatin
2 ripe banana, finely mashed
1 teaspoon grated orange zest, plus more for garnish, optional
2 cups cold heavy cream
1/2 cup granulated sugar
1/4 teaspoon pure vanilla extract

Directions

Heat the half-and-half, pumpkin, brown sugar, salt, cinnamon, and nutmeg in a heat-proof bowl set over a pan of simmering water until hot, about 5 minutes. Whisk the egg yolks in another bowl, stir some of the hot pumpkin into the egg yolks to heat them, then pour the egg-pumpkin mixture back into the double boiler and stir well. Heat the mixture over the simmering water for another 4 to 5 minutes, until it begins to thicken, stirring constantly. You don't want the eggs to scramble. Remove from the heat.

Dissolve the gelatin in 1/2 cup cold water. Add the dissolved gelatin, banana, and orange zest to the pumpkin mixture and mix well. Set aside to cool.

For the decoration:

Whip the heavy cream in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the granulated sugar and vanilla and continue to whisk until you have firm peaks. Fold half the whipped cream into the cooled pumpkin mixture.

Pour the mousse into a 7 by 4-inch souffle dish. Pipe or spoon the remaining whipped cream decoratively on the mousse and sprinkle, if desired, with orange zest. Serve chilled.

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Comments & Reviews

recipe Pumpkin Mousse
Debra Folsom, CA 12-30-2009
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Loved it - as did my company!
Rated: 5 stars out of 5

Made it for Christmas Dinner and found the flavor & texture unique. I thought the orange zest gave it a great flavor. Next... time, I may layer it in a martini glass with crushed ginger cookies between the layers. This was excellent, great reviews from family!!!Read more
recipe Pumpkin Mousse
Lesa Kingsland, GA 11-29-2009
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delicous surprise
Rated: 5 stars out of 5

Like other reviews said the banana flavor can be overwhelming. I used only 1 banana, but found after sitting in the fridge... for 2 days the banana flavor was more mild. Next time I will try pears instead of bananas. I don't think it was way too sweet, but a little too sweet, so it's up to you to adjust the sugar in it, but that would make it healthier. I also folded all the whipped cream into the pumpkin mixture, which I enjoyed and still thought you could serve it with a little whipped cream on top. This also makes a lot, so perfect for a group of 10+ or a smaller group if you want leftovers. I think this used in a trifle would be absolutely amazing, served with ginger snaps or vanilla wafers. End result, a few minor adjustments and this is a delightful and versatile dessert for the holidays or any time of the year.Read more
recipe Pumpkin Mousse
john naples, FL 01-08-2009
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great mousse
Rated: 5 stars out of 5

Excellent mousse it turned out well and we love it. I did add a little less sugar to the whipping cream only 1 quarter cup... but that was what I like was still sweet and the flavors where a great taste experience. It isnt a recipe for beginners to try but if you are a fair cook you should do well with it. thanks alot Read more
recipe Pumpkin Mousse
Lauren Northbrook, IL 12-28-2008
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Delicious and Sweet! A big hit!
Rated: 4 stars out of 5

I made this recipe for only 4 people on Christmas, however, it can probably serve 12 due to the size! I found that having 2... cups of brown sugar in it made it incredibly sweet, so the next time I make it, I will probably halve the amount. Although I enjoyed the subtle tast of orange from the zest, one of my guests did not care for the flavor. I would eliminate the zest as well the next time I make it. The mashed banana really stood out. An alternative to making your own fresh whipped cream is to just use extra creamy cool whip. Leftovers are also delicious a few days later! I will definitely make this recipe again!Read more
recipe Pumpkin Mousse
Shannon Longmont, CO 12-28-2008
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Yummy with a few alterations!
Rated: 4 stars out of 5

I love Ina's recipes but found this one was better with a few alterations to suit my tastes. I reduced the brown sugar to 1... 1/4c. and it was still plenty sweet, decreased the salt by 1/2, I used 1 c. of whipping cream with 1 T. sugar & 1 t. vanilla-once whipped I folded all of this into the pumpkin mix. I would recommend greatly reducing or eliminating altogether the orange zest as I didn't care for this flavor with the pumpkin even though I love each individually. It definitely needs to set up overnight as it is still very soupy after a few hours of chilling. It has a great mousse consistancy with enough chilling time, and a velvety texture to it, and everone really enjoyed it after it set up.Read more
recipe Pumpkin Mousse
Kelly Santa Rosa, CA 12-26-2008
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Quite Delicious
Rated: 4 stars out of 5

I read the reviews of this before I began and thought it was a little odd how many of them were the same. However, I had just... watched Ina make this on her show and thought it sounded wonderful. It was, but it took a lot longer to set up than I intially thought it would. I put in together in the late morning and it still wasn't really ready to go by dinner. However, by the next morning it was perfect. Also, I used my hand blender to incorporate the banana and the gelatin because I was concerned about lumps (after reading those reviews). Overall, I thought it was really very good and the flavor is really unique.Read more