Reviewed: Oct. 16, 2011

I made this for a housewarming party the other night and it was a HUGE success. I've never made mousse with marshmallows before and I was a bit skeptical at first, but it was super easy to make and the texture was perfect. I'm adding this to my Thanksgiving menu from now on.

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9 users found this review helpful

Reviewer:

endorphin84

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

Reviewed: Oct. 25, 2010

Yummy and easy! I doubled the pumpkin pie spice and added graham cracker & cinnamon stick as decoration

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6 users found this review helpful

Reviewer:

parshe

Reviewed: Feb. 27, 2011

This isn't something I'd make often, but I did enjoy it and it was a change of pace. I was whisking the pumpkin mixture every 5 min or so while it was cooling, but it did develop some small lumps that detracted from the overall texture of the finished dessert.

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5 users found this review helpful

Reviewer:

KARENKINM

Cooking Level: Intermediate

Home Town: Norristown, Pennsylvania, USA

Living In: Salisbury, Maryland, USA

Reviewed: Oct. 23, 2010

I THINK THIS RECIPE IS GOOD,I HAD TO USE COOL WHIP SO IT MIGHT HAVE MADE THE DIFFERENCE W/ THE OUTCOME BECAUSE THE SPICE WAS A TINY BIT OVERPOWERING,WILL TRY AGAIN USING HEAVY CREAM,THANKS.

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5 users found this review helpful

Reviewer:

Sherrie_IL.

Cooking Level: Intermediate

Reviewed: Nov. 8, 2011

This is fabulous!! I serve it with vanilla pudding (1:1 ratio) and top with crushed ginger snaps. AMAZING!!! A new family Thanksgiving tradition!

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3 users found this review helpful

Reviewer:

Dawn G

Reviewed: Jul. 18, 2012

This was great ~ like pumpkin pie whipped cream! For the milk I used 1/2 half n half and 1/2 skim because I did not have whole milk. To get the heavy cream to whip nicely I put the beaters and the cream in the freezer for about 10 minutes prior to beating, fastest whipped cream ever! Made ahead and served inside crepes topped with additional whipped cream the next day. The mousse was a delight on its own.

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2 users found this review helpful

Reviewer:

PIXILIX

Reviewed: May 5, 2013

I had exactly a half cup of pumpkin left over from making muffins this morning--this recipe was PERFECT. Because I do not keep heavy cream on hand, I did use cold evaporated milk instead. I made no other changes. I actually poured this into a homemade graham cracker crust and stuck it in the freezer for a frozen pie for after dinner. We did not eat the pie yet but we all fought over licking the spoon after I finished the mousse. SO. AMAZING.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Nov. 21, 2012

just made this for dessert and its very yummy! i will say that a little goes a long way as far as filling you up. I am a huge pumpkin fan so its always hard for me not to over indulge and this only took a few bites and i was done even tho its so delicious!

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1 user found this review helpful