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.