| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Inactive: | 1 hr |
| Yield: | 6 servings |
Ingredients
- 1 cup cold heavy cream
- 1 (15-ounce) can pumpkin puree
- 1/3 cup evaporated milk
- 1 (3.4-ounce) box pumpkin spice flavored instant pudding mix
- 1 teaspoon vanilla extract
- 1 cup Spiced Pecans, recipe follows
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground orange peel
- 1 pound pecan halves
- 4 tablespoons unsalted butter
- 1/4 cup packed light brown sugar
- 2 tablespoons packed dark brown sugar
- 2 tablespoons water
Instructions
- Place the heavy cream into the bowl of a stand mixer fitted with the whisk. Whisk until medium peaks are formed, 1 to 2 minutes.
- In a separate bowl whisk together the pumpkin puree and milk. Add the pudding mix and vanilla and whisk to combine. Fold in the whipped cream and thoroughly combine. Transfer the mousse into 6 (7-ounce) dessert bowls or ramekins. Place in the refrigerator for at least 1 hour and up to 4 before serving.
- Coarsely chop the Spiced Pecans and sprinkle on top of the mousse just before serving.
- Line a half sheet pan with parchment and set aside.
- Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.
- Place the nuts in a 10-inch cast iron skillet and set over medium heat. Toast, stirring frequently, for 4 to 5 minutes until they just start to brown. Add the butter and stir until it melts. Add the spice mixture and stir to combine. Once combined, add the sugars and water, stirring until the mixture thickens and coats the nuts, approximately 2 to 3 minutes.
- Transfer the nuts to the prepared sheet pan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage.
- Yield: 1 pound pecans
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 888 |
| Total Fat | 78 g |
| Saturated Fat | 19 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 10 g |
| Sugar | 37 g |
| Protein | 10 g |
| Cholesterol | 79 mg |
| Sodium | 573 mg |
Reviews
The mousse was easy, I ended up using it as a component in a pumpkin trifle with a chocolate chip pumpkin bread and homemade pumpkinseed brittle.
Very delicious.
(I hate pecans, so that topping was not made)
Very delicious.
(I hate pecans, so that topping was not made)
the best ever!! I can never find the pumpkin pudding – so I do the vanilla with pumpkin pie spice.
I felt this was missing a level of sweetness. Very easy, but I won’t make it again.
I used this recipe for part of my baking final. Omg, this was amazing. I also used vanilla pudding mix instead since my teacher couldn’t find the pumpkin pudding mix for obvious out of season reasons. The spiced pecans were a huge hit. My classmates couldn’t keep thier nds away from my dessert. Definitely making again. Possibely in mini pie crusts
These are such a treat. I buy the mini graham ready crusts that come in a pack of 6 and make mini pumpkin (mousse) no bake pies. I also purchase a couple extra pumpkin spice jellos for the pantry since they are seasonal. I don’t add the nuts on top. This is a very simple recipe.
This recipe is so simple and fast to make and it comes out perfect every time! I made a few substitutions though. I couldn’t find the seasonal Pumpkin Spice pudding anywhere, even though it is November, so I substituted it with Cheesecake Pudding and added 1 1/4 tsp of Pumpkin Spice. (Vanilla pudding I have tried as well with equally good results. I hope this helps those who are also on the hunt for Pumpkin Spice pudding this time of year!
I made this for Thanksgiving and all my friends loved it. They couldn’t believe how something so light and delicious could be so easy. I also made it for a Christmas party and it was an even bigger hit.
I made 2 small changes. I used vanilla pudding and pumpkin pie spice for the mousse, and instead of the spiced pecans, I used toasted pecans drizzled with caramel sauce.
Wonderful. This is an AWESOME recipe. I loved it. Made it. Had some. Put it in the fridge and it did not survive to see the morning. I also made this for some friends and they raved about it. So GOOD!
This was very easy and extremely tasty! I couldn’t find pumpkin pudding so I used vanilla and pumpkin pie spice. The Spiced Pecans were also a big hit! Next time I’m going to try the mousse with Cool Whip instead of whipping my own cream to decrease the calories.
So simple and tasty! This is a perfect recipe for pumpkin that will really have people fooled, if you can turn on a mixer, you can make this dish. Flavor is excellent, I tasted it this morning and I almost couldn’t stop eating it! Texture is spot on, perfect dense-ness (?) of ingredients mixed with the light whipped cream. I also could not find the pumpkin pudding, so I did what others suggested and used vanilla pudding, eliminated the added vanilla from the recipe and mixed in some pumpkin pie spices. Perfect! This delightful mixture is destined for my cream puffs today to be topped with chocolate ganache, yum!