Pumpkin Mousse with Caramel Pecan Bacon Praline
Easy pumpkin mousse with a candied pecan topping
- 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