PUMPKIN MOUSSE

Ingredients

• 1 can (14 oz/398 mL) canned pure pumpkin
• 3/4 cup packed golden brown sugar
• 1 1/2 tsp grated orange peel
• 1 tbsp brandy or orange juice
• 1 1/2 tsp cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/4 tsp nutmeg
• 2 cups whipping cream
• 1/4 cup icing sugar
• Candied Pecans*

Directions

1. Combine pumpkin, brown sugar, orange peel, brandy, cinnamon, cloves, ginger and nutmeg in a bowl; stir until sugar dissolves.
2. Using medium speed of an electric mixer, beat together whipping cream and icing sugar until stiff. Fold whipped cream into pumpkin mixture.
3. Spoon into a serving bowl or individual serving dishes. Cover and refrigerate for at least 2 hours or up to 8 hours. Garnish with Candied Pecans.

Ingredients

• 1 tbsp salted butter
• 2 tbsp packed golden brown sugar
• 1 1/2 tsp white corn syrup
• 3/4 cup pecan halves

Yield: Makes about 1 cup.

Directions

1. In a medium frypan, melt together butter, brown sugar and corn syrup. Cook and stir over medium heat for 2 minutes. Stir in pecan halves. Cook, stirring constantly until pecans are slightly darker and fragrant, about 5 minutes.
2. Spread in a single layer in a jelly-roll pan lined with greased foil. Cool; break into pieces.