Pumpkin Mousse

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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.

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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.

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I read all the reviews before I made this recipe and was concerned with the one-stars, so I was skeptical. But having had excellent results with Ina's recipes before, I went ahead and was very pleased with the texture and the flavor, even with my substitutions. I had no time to market, so I substituted pureed sweet potato and pureed pear for the pumpkin and banana. And to make the recipe diabetic-friendly, I used Splenda instead of the granulated sugar, though I did use the brown sugar. It was delicious and my family loved it. I agree this isn't a recipe for beginners, but it is perfect for intermediates. I will make it again and again both as printed and with substitutions. In fact, I loved the texture provided by the pureed pear.

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Despite the dismal reviews, I wanted to make this recipe because it looked good, and anything Ina makes has got to be good. I made this yesterday, and it is delicious!!!!!! My dinner guests think I am a rock star : I piped the mousse into stemware and it was beautiful to boot. Next time I make it (it is going to be my Christmas dessert, I will puree the bananas before adding it to the mix. I had not mashed them fine enough and the consistency was lumpy of course. I worked with it until it was smooth and it came out great.

Thanks Ina for a rockin recipe, and for bringing out my love for cooking and baking :

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I like pumpkin and I usually like everything Ina does, but this was a tragic waste of good ingredients. The consistency came out strange - somewhere in between lumpy cake batter and pudding. Flavorwise, I liked it better before I stirred in the banana and orange. Sadly, no one liked it, and we threw it out.

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i actually really thought that this was not only easy and inexpensive to make, but i thought the final result was absolutly delicous! i had the whole family raving over it that i had to make 2!

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I was very disapointed with this recipe--it looked so promising! And I usually love anything Ina. However, it really didn't taste good at all. It was thick and dense and it was hard for me to get down even a few bites. Don't make this.

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I halved this recipe and used it in a layered parfait glass. It was a hit with my guests.

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Well I started off making a lot of changes because I am allergic to eggs so I made this recipe with flax seed oil from the seed. I cut the amount of sugar in the recipe, I only added one banana and I added the juice of 1/2 of an orange to keep the orange flavor with the orange zest. So I guess I basically created my own pumpkin mousse recipe and I liked it just fine. The flavor is even and the mouse light.

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This dish was definately not a hit, some could not even eat it. It reminded us of baby food. The banana made it seem much worse. There was nothing good about this dish except maybe the whipped cream which was pretty good.