It’s pumpkin pickin’ time! Two little cutie pies were sooooo excited to hit up the pumpkin patch last weekend. The deal was, they could pick any pumpkin, but they had to carry it themselves. 😉 When the dubious selection was complete, we headed out with our splendid, orange pumpkins, a few speckled gourds, some freshly baked cinnamon sugar donuts & a gallon of apple cider.
A visit to the pumpkin patch always gets me in the mood for making pumpkin desserts. Although I love a good pumpkin pie, a silky + creamy pumpkin mousse can be a welcome addition to any fall menu. Served in miniature Phyllo cups (easily found in your grocery store’s freezer section) and topped with a dollop of freshly whipped cinnamon cream and a candied pecan, you have the perfect pint-sized pumpkin dessert for fall entertaining.
Last Thanksgiving I spent HOURS creating a pumpkin caramel pie with toasted meringue to please my favorite pie connoisseur (aka my husband), and he said this pumpkin mousse just topped it!!! This recipe is quick, easy and incredibly delicious, which is exactly how I prefer a dessert to be! I’m thinking these Pumpkin Mousse Phyllo Cups with Cinnamon Whipped Cream + Candied Pecans are going to make an appearance at our family Thanksgiving this year. Enjoy! 🙂
- 1 lb pecan halves
- 1 TBSP cold water
- 1 egg white
- 1 cup sugar
- 1 TBSP cinnamon
- 1 tsp salt
- 1 (15 ounce) can pumpkin puree
- ½ (14 ounce) can condensed milk
- 1 ½ cups heavy cream, divided
- 2 tablespoons light brown sugar
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground clove
- * You can substitute pumpkin pie spice for the cinnamon, nutmeg & clove
- 1 cup whipping cream
- 2 TBSP powdered sugar
- 1 tsp cinnamon
- 1 tsp vanilla
- 45 minature phyllo cups (approx. 3 boxes, but may vary by brand)
- Mix sugar, cinnamon and salt together. Set aside.
- Beat water and egg white together with a fork until frothy.
- Coat nuts in egg mixture.
- Add sugar mixture to nuts. Mix well.
- Spread on large greased cookie sheet.
- Bake at 225 degrees F for 1 hour, stirring every 15 minutes. Cool to room temperature.
- Place the pumpkin puree, condensed milk, ½ cup of cream, brown sugar, cinnamon, nutmeg and clove into a medium saucepan and stir over medium heat.
- Simmer for 5 minutes.
- Transfer the mixture to a mixing bowl and cover with plastic wrap.
- Place in the refrigerator for 2 to 4 hours.
- Once the pumpkin mixture has chilled, place the remaining 1 cup of cream in a mixing bowl on a stand mixer with a whisk attachment and whip until stiff peaks form, 3-5 minutes. You could also use a hand mixer with double beaters. Fold cream into pumpkin mixture.
- Place heavy cream and powdered sugar in a mixing bowl on a stand mixer and whip until stiff peaks form, 3-5 minutes. You could also use a hand mixer with two beaters. Add cinnamon and vanilla, then whip gently until incorporated.
- Take phyllo shells out of the freezer to defrost about 10 minutes before assembling the mousse cups. If you want them to be extra crispy, bake at 350 degrees Fahrenheit for about 3-5 minutes, then let cool to room temperature.
- Fill each cup with about a tablespoon of pumpkin mouse.
- Top with cinnamon whipped cream. I piped the cream with a star tip, but a dollop tastes just as good!
- For the finishing touch, top each mousse cup with a candied pecan.
Pumpkin Mousse recipe from SpoonForkBacon
I had a bit of mousse left over, so I scooped it into a parfait glass with a bit of whipped cream and some candied pecans. Yummy snack for the baker, yay! Of course, I had to share with my toddler who ADORES this pumpkin mousse. I was
sort of happy to share, but if you can find a way to hide it from the little (or big) mouths at your house, more power to ya! 🙂