Pumpkin Mousse

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Based on the comments I used a half banana and doubled the spices. I think used as a filling for a holiday eclair with a banana glaze with the orange zest on top. Will be doing that again for a family Christmas gathering

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I was worried a little about the review that mentioned that it was watery - so at the end I folded in an additional cup of stiffly whipped cream - it turned out perfectly fine and a slightly different take on the traditional pumpkin pie, however I left out the smashed banana as I just don't care for banana with pumpkin. Friends enjoyed it!

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It seems very good, but mine seemed to turn out too watery. I'm not sure what I did wrong. Also, the recipe on here indicates to "set over a pan of simmering water until hot", but on the video, she indicates to simmer and so the bowl in not touching the water so that it dose not get too hot. So which is it? Hot or not too hot? Like I said, mine turned out liquid, so I am, assuming not too hot. However, I didn't think mine was too hot. It was not bubbling and I was able to dip my finger into the mixture for a little taste.

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I love Ina, but agree with others that this one didn't work. If I ever made it again, I would definitely leave out the bananas (and the orange zest...they were too strong of flavors. I also think Ina left off some steps. Looking at her Lemon Mousse recipe, I beat the eggwhites and folded them in, and then whipped a cup of heavy cream and folded it in. It was much better and more mousse-like, but the bananas still dominated the flavor. She needs to revisit this basic!!!

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I thought the texture of the mousse was a bit lumpy but there's a slight possibility that I overcooked the eggs or maybe it was from the banana not being smashed enough. I also thought it was a little too sweet, besides that I liked the flavor of it and my friends had no complaints.

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Yuck. I was totally disappointed. I thought it would be very pumpkiny, but the banana was so overwhelming. I was embarrassed to serve this on Thanksgiving.

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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!!!

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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.

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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

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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!