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+ servings

Pumpkin Mousse with Caramel Pecan Bacon Praline

Sandi Gaertner
Easy pumpkin mousse with a candied pecan topping
4 from 1 vote
Prep Time 15 mins
Cook Time 15 mins
Additional Time 1 hr 30 mins
Total Time 2 hrs
Course Gluten Free Dessert Recipes
Cuisine American
Servings 6
Calories 534 kcal


  • 1 ½ cups organic pumpkin puree
  • 1 pint heavy cream or a cold can of full-fat coconut milk
  • 1 cup brown sugar
  • 2 tablespoons powdered sugar
  • 1 tablespoon collagen protein
  • 3 large eggs separated
  • 2 teaspoons cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
  • 1 teaspoon vanilla
  • ½ cup chopped pecans
  • 1 tablespoon maple syrup for the pecans


  • In a bowl, add pumpkin, egg yolks, sugar, and spices. Whisk in the collagen protein.
  • Simmer on low heat until mixture barely boils, whisking frequently.
  • Allow to fully cool.
  • In a large bowl, use an electric mixer to whip the heavy cream and 2 tablespoons powdered sugar into whipped cream.
  • Add cooled pumpkin mixture to the whipped cream.
  • Fold in the pumpkin gently.
  • Spoon or pipe the mousse into bowls or glasses and allow to cool.
  • Toss the pecans and maple syrup and bake at 300F degrees for 10-12 minutes.


Serving: 1gCalories: 534kcalCarbohydrates: 45gProtein: 8gFat: 38gSaturated Fat: 20gPolyunsaturated Fat: 16gTrans Fat: 1gCholesterol: 183mgSodium: 62mgFiber: 3gSugar: 40g
Keyword easy pumpkin mousse recipe, gluten free pumpkin mousse
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