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Pumpkin Mousse With Candied Pecans
Tested by Imperial Sugar
Chef Eddy Recipe
Pumpkin Mousse With Candied Pecans
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The irresistible flavor of pumpkin mousse combined with our hugely popular Candied Pecans make an elegant, crowd pleasing dessert. Between us….this dessert is easier to make than a pumpkin pie! Extra delicious when served with Chef Eddy's biscoff cookies.

Prep time
Plan for

Chill 1+ hours

8 servings
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Pumpkin Mousse With Candied Pecans
Extra Fine Granulated Sugar
Prep time :
Plan For

Chill 1+ hours

Yield :
8 servings


  • 3 teaspoons unflavored gelatin
  • 2 tablespoons cold water
  • 1 can (15 oz) pumpkin (not pumpkin pie filling)
  • 1/2 cup milk
  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 1/4 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1/8 teaspoon cloves
  • 2 teaspoons vanilla extract
  • 2 1/4 cups whipping cream



  1. Combine gelatin and water in a small bowl and set aside.
  2. In a small saucepan combine remaining ingredients except whipping cream. Stir over medium heat until warm (130°F-150°F) but not boiling. Remove from heat.
  3. Place bowl with gelatin/water mixture in larger bowl with very hot water to melt gelatin. Add to pumpkin mixture. Set aside.
  4. In a cold bowl, whip 2 1/4 cups whipping cream to very soft peaks. Do not whip stiff.
  5. Before adding whipping cream, check pumpkin puree temperature; it should be between 80°F and 110°F and feel neither cool nor warm.
  6. Add whipping cream to pumpkin puree and fold together. Pour/scoop into glasses and place in refrigerator until ready to serve. 
  7. After 1 hour (or just before serving), whip remaining cream with 2 teaspoons sugar to firm peaks in a cold bowl.
  8. Decorate the surface with whipping cream and candied pecans. 


Make this recipe the day ahead. Can be stored in the refrigerator for up to 3-days. 

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