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September 30, 2009

Pumpkin Mousse With Honeyed Sugar Pecans

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!

Pumpkin Mousse With Honeyed Sugar Pecans: Honeyed Sugar Pecans

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:

Pumpkin Mousse With Honeyed Sugar Pecans: Pecans

Pour honey over pecans and stir to coat:

Pumpkin Mousse With Honeyed Sugar Pecans: Coated with Honey

Next add the natural brown sugar and toss to coat:

Pumpkin Mousse With Honeyed Sugar Pecans: Ready to Put on the Pan

Place pecans on a baking sheet that is lined with a silicone baking sheet and sprinkle with sea salt and organic cane sugar:

Pumpkin Mousse With Honeyed Sugar Pecans: Ready to Bake

Bake for 8-10 minutes until pecans darken slightly:

Pumpkin Mousse With Honeyed Sugar Pecans: Baked

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.

Pumpkin Mousse With Honeyed Sugar Pecans: Ready for Pecans

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:

Pumpkin Mousse With Honeyed Sugar Pecans: Whipped Cream

Set aside.

In a glass bowl stir together pumpkin, cinnamon, nutmeg and brown sugar until well mixed:

Pumpkin Mousse With Honeyed Sugar Pecans: Pumpkin Mixture

Place a dollop of the pumpkin mixture into the bowl with the whipped cream:

Pumpkin Mousse With Honeyed Sugar Pecans: Ready for 1st Fold

Fold the pumpkin into the whipped cream until incorporated:

Pumpkin Mousse With Honeyed Sugar Pecans: After 1st Fold

Repeat this procedure until all of the pumpkin mixture, is folded into the whipped cream:

Pumpkin Mousse With Honeyed Sugar Pecans: Pumpkin Mousse

To serve place a dollop of the pumpkin mousse in a dish and top with Honeyed Sugar Pecans:

Pumpkin Mousse With Honeyed Sugar Pecans: Ready to Serve

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

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