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Pumpkin Mousse with Sugared Pecans
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Pumpkin Mousse with Sugared Pecans

Serves: 8
Work Time: 45 minutes
Total Time: 1 hour 15 minutes

·        1/2 cup pecans, chopped

·        light brown sugar

·        1 16-ounce can solid-pack pumpkin (not pumpkin-pie mix)

·        1 package vanilla-flavor instant pudding and pie filling for 4 servings

·        1 cup milk

·        1 teaspoon vanilla extract

·        3/4 teaspoon ground cinnamon

·        1/2 teaspoon ground ginger

·        1/2 teaspoon ground allspice

·        2 cups heavy or whipping cream

·         

ABOUT 1 1/4 HOURS BEFORE SERVING OR EARLY IN DAY:


1. Prepare sugared pecans: In 2-quart saucepan over medium-high heat, cook pecans until lightly browned, stirring occasionally. Remove saucepan from heat; stir in 1 tablespoon brown sugar until sugar melts and evenly coats pecans, about 1 minute. Set saucepan aside to cool pecans.

 

2. In large bowl, with wire whisk, mix pumpkin, pudding mix, milk, vanilla extract, cinnamon, ginger, allspice, and 1/3 cup packed brown sugar until well blended.

 

3. In small bowl, with mixer at medium speed, beat heavy or whipping cream until stiff peaks form. Refrigerate 1 cup whipped cream for garnish. Fold remaining whipped cream into pumpkin mixture.

 

4. Spoon pumpkin mixture into eight 10-ounce goblets; cover and refrigerate until ready to serve. (Pumpkin mixture tastes best if refrigerated for at least 30 minutes before serving.)

 

5. To serve, spoon reserved whipped cream onto pumpkin mixture; sprinkle with sugared pecans.

Each serving: About 375 calories, 28 g fat, 86 mg cholesterol, 235 mg sodium.

 

© 1995 The Hearst Corpo

 

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