Reviewed: Aug. 6, 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.

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PopsicleToes

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Reviewed: Feb. 14, 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!

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sueb

Cooking Level: Expert

Living In: Prattville, Alabama, USA

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Reviewed: 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.

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Tess

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: 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!

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Staramaze

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Reviewed: Oct. 4, 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!

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morri

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Reviewed: 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.

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Leila

Cooking Level: Intermediate

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Reviewed: Apr. 10, 2007

Absolutely wonderful!! Followed the recipe except for the mace, as I didn't have any. Next time will try with a 1/2 c of honey, just to make it a little more "guilt free". Definately a keeper!

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WILLOWDANCE

Cooking Level: Expert

Living In: Alexander, Manitoba, Canada

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Reviewed: 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!

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