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September 30, 2009
Pumpkin Mousse With Honeyed Sugar Pecans
Fall has come to Maryland! And I have to tell you that Fall is one of my favorite seasons. Yes, I'm one of those people who enjoys cool/cold weather. If it's nippy outside, then I'm happy! And there is a definite nip that has overcome my part of the world the past week or so. The leaves are starting to change, the nights are downright cool and most importantly one of my most favorite parts of fall has begun to appear...Pumpkins!
Earlier this week Alexis and I roasted a pumpkin. I love to do this because it gives you pumpkin to use now and some to use for later by freezing some of your bounty. Another reason I love to do this is roasted pumpkin seeds! Repeat after me fall is fun and pumpkin is fabulous! Have I mentioned how much I love pumpkin? Oh I have...Right!
For the past few weeks I've had a notion that it would be fun to make some pumpkin mousse. I've never made mousse before, but I figured it couldn't be too hard and I was right, it wasn't! This version is a little bit of pumpkin heaven, all with a nutty crunch. If you like pumpkin this is the mousse for you!
What You'll Need for the Honeyed Sugar Pecans:
2 cups of pecan halves
1/3 cup of honey
1/3 cup of natural brown sugar
Sea salt for sprinkling
Organic cane sugar for sprinkling
Preheat oven to 425 F.
Place pecans in a glass bowl:
Pour honey over pecans and stir to coat:
Next add the natural brown sugar and toss to coat:
Place pecans on a baking sheet that is lined with a silicone baking sheet and sprinkle with sea salt and organic cane sugar:
Bake for 8-10 minutes until pecans darken slightly:
Some of the sugar/honey may harden on the baking sheet as it cooks, but that's ok.
Remove from oven and let sit until cooled. Place pecans in a an airtight container for storage. Use to top the pumpkin mousse below.
Notes: This method works for any raw nut.
What You'll Need for the Pumpkin Mousse:
1 pint of heavy cream
1/3 cup of organic cane sugar
1 tablespoon of vanilla
2 cups of mashed pumpkin (Note: I used pumpkin I roasted myself, but you can used canned pumpkin if you like.)
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/3 cup of brown sugar
Pour heavy cream, organic cane sugar and vanilla into the bowl of a mixer. Beat on high until stiff peaks form:
Set aside.
In a glass bowl stir together pumpkin, cinnamon, nutmeg and brown sugar until well mixed:
Place a dollop of the pumpkin mixture into the bowl with the whipped cream:
Fold the pumpkin into the whipped cream until incorporated:
Repeat this procedure until all of the pumpkin mixture, is folded into the whipped cream:
To serve place a dollop of the pumpkin mousse in a dish and top with Honeyed Sugar Pecans:
Notes: You could chop up the pecans before you sprinkle them on top. You could also top with crushed graham crackers, gingersnaps, warm maple syrup and/or whipped cream. Depending on how stiff you whip your cream you can keep this in the fridge for a day or two untopped.
Posted by Dianne at September 30, 2009 7:37 PM
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Comments
This looks fabulous! I definitely want to try this!
Posted by: Erin at October 1, 2009 9:24 AM
Thanks Erin! I hope you enjoy it. :o)
Posted by: Dianne at October 1, 2009 11:03 AM
YUM! Two great recipes in a row! I KNOW this one's going to be a hit. My children love "candied" nuts and they all like pumpkin.
~ingrid
Posted by: ingrid at October 1, 2009 10:05 PM
This is the first time I've actually made the candied nuts, but I thought they turns out great!
Posted by: Dianne at October 6, 2009 1:21 PM
