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Serve this delicately spiced pumpkin mousse with a dollop of whipped cream and a pate brisee maple leaf.

Source: Martha Stewart Living, November 2011



Cook's Notes

Food Safety Note: The eggs in this recipe are not cooked.

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How would you rate this recipe?
  • MS11668391
    28 NOV, 2015
    Made this recipe for Thanksgiving and it turned out beautifully, so creamy delicious. No problems encountered. Stenciled small clear plastic cups with pumpkins and autumn leaves. The dessert course was special in taste and appearance. Would make again.
  • panhandlemama
    24 NOV, 2011
    Loved it! Just don't let the dissolved, heated gelatin cool too long - mine set up on me (but I dont use gelatin often so dont know all the tricks) So I just slightly reheated it and it worked fine!
  • sail1217
    18 NOV, 2011
    I was very excited to make this recipe. It looks very pretty in the cup, but I had two issues with the final product. The first was that the gelatin curdled a bit, giving a slight tapioca pudding texture. Also, after approximately 24 hours, some of the liquid fell out of suspension. I'm not sure if these issues results from an error on my end or a problem with the recipe. Regardless, the recipe wasn't good enough to retry.

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