Pumpkin Mousse with Brown Sugar Pecans
"happy thanksgiving! i hope you enjoy your time around the table with friends & family...and lots of delicious, satisfying food! this pumpkin mousse with brown sugar pecans makes for the perfect last minute dessert if you need it and head over to my stories for our full thanksgiving menu! let the turkey day begin!🦃🥂"
-- @theoriginaldish


Prep time 5mins
Cook time 10mins
Serves or Makes: 8-10


  • 1 (15 ounce) can pumpkin puree
  • 3 cups heavy cream, divided
  • 1 cup sugar
  • 2 teaspoons cinnamon
  • 1/ 4 teaspoon nutmeg
  • 1/ 8 teaspoon cloves
  • 1/ 4 teaspoon salt, plus more to taste
  • 1/ 2 cup brown sugar
  • 1 cup chopped pecans


  • Step 1

    To make the mousse: combine the pumpkin, 1 cup of heavy cream, sugar, spices, and a pinch of salt in a saucepan over medium-low heat. Simmer for 5 minutes, whisking often. Let cool completely.

  • Step 2

    Whip remaining 2 cups heavy cream to soft peaks. Reserve about 1 1/2 cups for the topping. Fold the remaining whipped cream into the cool pumpkin mixture.

  • Step 3

    To make the candied pecans: let the butter melt and bubble in a sauté pan over medium-high heat. Whisk in the brown sugar and 1/4 cup water until smooth. Stir in the pecans and salt. Reduce the heat to medium-low and simmer for 2 minutes. Serve immediately over the pumpkin mousse, or cool completely and break into pieces over top.