Pumpkin Mousse

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Most Helpful Positive Review

Oct 27, 2004

Very good! It tasted very similar to pumpkin pie, with the consistincy of mousse. I used about two and a half tablespoons of pumpkin pie spice for the spices listed. Very low fat, will make again!

—DAVIDNKATE

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Most Helpful Critical Review

Dec 16, 2010

This is an easy recipe to make but the flavor was simply lacking for my taste. I found the egg whites needed more help and added 1/4 tsp of cream of tartar to help increase the lift. The Crystallized Ginger overwhelmed this dish, I would omit this if I choose to doctor it up the next time. Ginger is a very strong hot flavor, I don't suggest using it at the bottom of the dish. If you must use it, finely chop up, only 1 tbs, and place it throughout the Mousse. Update: Dec 16,2010 two cups of mouse still sit in my fridge. Not a huge hit in a house where food is KING. lowering stars to two.

—ChefReigns

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15 Ratings

Jun 15, 2007

This recipe is much easier than it may look from the instructions and ingredient list. My boyfriend said it tasted just like pumpkin pie, and he would have thought it was if it had a crust. It's very creamy, but way fluffier than pumpkin pie. My only complaint is that I just about overdosed on all the spices. Their flavor was overpowering, and they take away from the mousse's smooth texture. Next time I make this (and I will definitely make it again), I will either use pre-made p.p. spice, or I will reduce everything except the cinnamon by half.

—Leila

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Oct 04, 2008

This was easy and perfect for an early fall dinner. I could make it the night before and simply carry them out of the fridge without little prep. One guest event questioned if I had made this myself. I garnished each with a dollop of whipped cream and a drizzle of maple syrup with a ginger snap on the side. Delicious!

—morri

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Oct 21, 2008

Really good... and pretty easy. I did make some changes. I reduced the honey to 1/2 cup and the white sugar (whipped with the egg whites) to 2T. I also doubled the vanilla, and cut all the other spices in 1/2. I also used 1 cup of cream to dissolve the gelatin in instead of milk... and used 2% milk for the rest. I served the mousse with crumbled graham crackers and whipped cream to a group of preschoolers and they LOVED it!

—Staramaze

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Aug 07, 2009

This mousse tastes just like the middle of pumpkin pie, but is light and fluffy. I used pumpkin pie spice instead of all the separate spices and it tasted delicious! This has become a fall favorite.

—PopsicleToes

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Nov 23, 2008

This is a pretty complicated recipe for what I thought was an average/ok end dish. I used it as a trifle and layered it with whipped topping and crushed gingersnaps. It was well received but a bit heavy; maybe not the best way to use it. Not sure how I'd modify it just think maybe there's an easier way to get there. Still it was delicious and turned out exactly as the recipe described.

—Tess

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Feb 18, 2009

I eliminated the sugar, and cut the honey to just 1/2 cup. That is sweet enough for my family! Great tasting spices are in this pumpkin dessert! I'll be making this again!

—sueb

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Nutrition

Calories
212 kcal
11%

Carbohydrates
42.6 g
14%

Cholesterol
95 mg
32%

Fat
3.4 g
5%

Fiber
1 g
4%

Protein
5.8 g
12%

Sodium
57 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pumpkin Mousse

Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories: 212
Calories from Fat: 30

% Daily Value *
Total Fat 3.4g 5 %
Saturated Fat 1.4g 7 %
Cholesterol 95mg 32 %
Sodium 57mg 2 %
Potassium 296mg 8 %
Total Carbohydrates 42.6g 14 %
Dietary Fiber 1g 4 %
Protein 5.8g 12 %
** Sugars 39.1g
** Vitamin A 57 %
Vitamin C 6 %
Calcium 12 %
Iron 13 %
** Thiamin 5 %
** Niacin 10 %
** Vitamin B6 5 %
** Magnesium 6 %
** Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.