Pumpkin Mousse Cake

To make fresh pumpkin puree, choose a firm-fleshed cooking pumpkin. (Avoid large field pumpkins used for jack-o'-lanterns as they are too watery.) Cut in half through the stem end and place, cut sides down, on a baking pan lined with parchment paper. Bake in a preheated 350deg.F oven until a skewer pierces the flesh, about 25 minutes. Scoop out the seeds, scrape the flesh from the skin and puree in a food processor. The puree should be the consistency of canned pumpkin. If it is too thin, cook over low heat until thickened. Freeze leftover puree for up to 3 months.
Average Customer Rating:
5 out of 5
5
 out of 
5
(3 Reviews) 3
3 of 3(100%)reviewers would recommend this product to a friend.
Sort by Customer Reviews for Pumpkin Mousse Cake
Review 1 for Pumpkin Mousse Cake
5 out of 5
5 out of 5
domijita
,sacramento
,ca
September 23, 2012
Ability level:Intermediate
Cooks for:3 to 5 people
Cooks:Every day
Would You Recommend? Yes
+2points
2of 2found this review helpful.
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Lite Thanksgiving dessert
September 23, 2012
I made this for Thanksgiving sans the cake. I piped the mousse into beautiful glasses and topped with a bit of whipped cream. It was light, delicious, and a hit!
Pros: Appearance, Adaptable, Impressive, Will Make Again
Review 2 for Pumpkin Mousse Cake
5 out of 5
5 out of 5
BreadmanBob
Wilsonville, OR
January 9, 2011
Would You Recommend? Yes
+2points
2of 2found this review helpful.
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Holiday Winner!
January 9, 2011
This an excellent, light dessert for both Thanksgiving and Christmas (and any other time). I made the génoise the first time but wasn't impressed. After that I baked a pound cake in a springform pan and proceeded from there. Have gotten rave reviews each time I have served it.
Review 3 for Pumpkin Mousse Cake
5 out of 5
5 out of 5
leils
raleigh nc
October 15, 2010
Would You Recommend? Yes
+4points
4of 4found this review helpful.
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fall-winter winner
October 15, 2010
I've made this for the past 2 thanksgivings and it's perfect. not as sweet or heavy as traditional pumpkin pie, but hits all the right notes for thanksgiving dessert.