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1
Make maple glazed pecans. Preheat oven to 350 F. Toss pecans, light brown sugar, cinnamon, and salt in a bowl. Add maple syrup and toss once more with your hands or a spatula until all pecans are completely covered in maple syrup. Pour pecans onto a sheet tray and bake for about 5 minutes. Pull sheet tray out of oven and toss pecans with a spatula. Return sheet tray to oven and continue baking for an additional 4-5 minutes, until pecans are caramelized and toasted all throughout. Transfer sheet tray to a wire rack and allow them to cool completely.
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2
Make Swiss meringue. Fill a large pot halfway with water. Bring water to a boil. Meanwhile, combine egg whites and sugar in a heatproof bowl and place bowl over the pot of steaming water. Turn heat down so that water maintains a low and gentle simmer. Whisk egg whites and sugar periodically until mixture reaches a temperature of 140 F - 165 F. Turn heat off and remove bowl from heat. Mix at high speed with a hand mixer until peaks form. Set Swiss meringue aside. Wash and dry hand mixer whisks for later use. (Note: If you don't have a thermometer, you can test the temperature by dipping the tip of your finger into the egg whites and sugar mixture. The egg whites and sugar have reached the right temperature range once the high temperature doesn't allow you to leave you finger in for more than 2 seconds).
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3
Meanwhile, in a separate bowl whisk pumpkin puree with cinnamon, nutmeg, and allspice. Set aside for later use.
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4
Place white chocolate in a medium-sized bowl. Heat the same pot of water that was used to make the Swiss meringue until it begins to boil once more. Turn the heat off and place bowl of white chocolate over pot of water. Allow chocolate to completely melt, stirring occasionally.
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5
Pour white chocolate over pumpkin puree. Whisk or stir until white chocolate and pumpkin puree are completely combined. Set white chocolate/pumpkin puree mixture aside for later use.
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6
Pour heavy cream into a separate bowl and whip with a hand mixer on medium speed until soft peaks form and cream bends and falls off of whisk.
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7
Fold Swiss meringue into white chocolate/pumpkin puree mixture with a spatula until there are no visible traces of meringue in the mixture.
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8
Fold whipped cream into white chocolate/pumpkin puree/meringue mixture until well combined.
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9
Pour or pipe pumpkin mousse into serving glasses and fill them about 2/3 of the way up. Smooth the surface of the mousse with the back of a small spoon or a small spatula. Cover serving glasses with a sheet of plastic wrap and refrigerate for about 2 hours. (Note: Mousse will seem very soft at first, but it will firm up in the fridge).
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10
Chop maple glazed pecans and sprinkle about 1-2 tablespoons over the top right before serving.
