Pumpkin Mousse Verrines…from Made with a Twist
Makes 15-18 champagne glass-sized verrines
1 (15-ounce) can pumpkin (not pumpkin pie filling)
1/2 c. heavy whipping cream
1/2 c. sugar
1 t. pumpkin pie spice
1 t. maple syrup
1 t. cinnamon
Maple Caramelized Pecans
1 (6-ounce) bag pecan chips (1 1/3 c. chopped pecans)
2 T. brown sugar
2 T. maple syrup
3 c. cold heavy whipping cream
3/4 c. cold maple syrup
- Place a large bowl and the electric mixer’s beater(s) in the fridge to chill for later use with the whipped cream.
- For the pumpkin mousse, in a medium saucepan, stir the pumpkin, cream, sugar, pumpkin pie spice, maple syrup, and cinnamon over medium-high heat for about 5 minutes, or until heated through. Transfer the mixture to a large bowl, cover with plastic wrap with the wrap in direct contact with the mousse mixture, and put in the refrigerate while preparing the other components.
- For the nuts, spray a non-stick skillet with cooking spray. Heat the skillet over medium-high heat and add the nuts, stirring constantly until they become fragrant. Add the brown sugar and maple syrup and stir constantly. When the pieces are all coated, remove them from the heat and let them cool on a plate.
- For the maple whipped cream, remove the large bowl and beater(s) from the fridge. Place the cold heavy whipping cream in the bowl and begin to whip. When the cream is frothy (after about 1 minute), gradually stream the cold maple syrup into the cream. Continue whipping until the cream develops soft peaks.
- To assemble, measure out 4 cups of whipped cream and set the rest aside. Remove the pumpkin mixture from fridge. Fold the 4 cups of maple whipped cream into the pumpkin mixture until the streaks of white have disappeared.
- If serving immediately, the pumpkin mousse, remaining maple whipped cream, and maple pecans may be layered into the verrines whichever way the host decides! Sprinkling freshly grated nutmeg finishes the dessert nicely.
- If serving later, fill each verrine 3/4-full of the pumpkin mousse. Top with a dollop of maple whipped cream and place in the refrigerator to chill for up to 5 hours. Top with maple pecans just before serving.