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1
Place the heavy cream into the bowl of a stand mixer fitted with the whisk.
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2
Whisk until medium peaks are formed, 1 to 2 minutes.
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3
In a separate bowl whisk together the pumpkin puree and milk.
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4
Add the pudding mix and vanilla and whisk to combine.
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5
Fold in the whipped cream and thoroughly combine.
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6
Transfer the mousse into 6 (7-ounce) dessert bowls or ramekins.
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7
Place in the refrigerator for at least 1 hour and up to 4 before serving.
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8
Coarsely chop the Spiced Pecans and sprinkle on top of the mousse just before serving.
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9
Line a half sheet pan with parchment and set aside.
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10
Mix the salt, cumin, cayenne, cinnamon and orange peel together in a small bowl and set aside.
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11
Place the nuts in a 10-inch cast iron skillet and set over medium heat.
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12
Toast, stirring frequently, for 4 to 5 minutes until they just start to brown.
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13
Add the butter and stir until it melts.
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14
Add the spice mixture and stir to combine.
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15
Once combined, add the sugars and water, stirring until the mixture thickens and coats the nuts, approximately 2 to 3 minutes.
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16
Transfer the nuts to the prepared sheet pan and separate them with a fork or spatula.
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17
Allow the nuts to cool completely before transferring to an airtight container for storage.
