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Course: Sweets
Keyword: Desserts, Easy and Delicious Pumpkin Mousse, Fall, Gluten-Free, Make-Ahead, Thanksgiving

Easy and Delicious Pumpkin Mousse

ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour 15 minutes
Yield: 6 servings
This impressive Thanksgiving-ready pumpkin mousse comes together in minutes thanks to a few store-bought ingredients. Homemade spiced pecans add crunch and a warming kick.
This recipe first appeared on Food Network.com.
Photo by Lynne Calamia
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Spiced Pecans

  • 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

Easy and Delicious Pumpkin Mousse

  • 1 cup heavy cream, chilled
  • 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

Specialized Hardware

6 (7-ounce) dessert bowls or ramekins
ACTIVE TIME: 15 minutes
TOTAL TIME: 1 hour 15 minutes
Yield: 6 servings


Spiced Pecans

  • Line a half sheet pan with parchment and set aside.
  • Combine the salt, cumin, cayenne, cinnamon, and orange peel 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, until they just start to brown, 4 to 5 minutes. 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, 2 to 3 minutes.
  • Transfer the nuts to the prepared pan and separate them with a fork or spatula. Allow the nuts to cool completely before transferring to an airtight container for storage.

Easy and Delicious Pumpkin Mousse

  • Place the heavy cream in the bowl of a stand mixer fitted with the whisk attachment. 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 or up to 4 before serving.
  • Coarsely chop the spiced pecans and sprinkle on top of the mousse just before serving.
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