- 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
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.
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.
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.