Pumpkin Mousse With Pecan Caramel Sauce

Pumpkin Mousse

1 pint Braum's heavy whipping cream

2 tablespoon powdered sugar

1 teaspoon vanilla paste

1 teaspoon pumpkin pie spice

1 cup pumpkin puree

In a large chilled bowl beat the whipping cream, powdered sugar, vanilla paste and pumpkin pie spice till stiff peaks are formed. Fold in the pumpkin puree. Cover the bowl and place in the refrigerator to chill for 2 hours.

Pecan Caramel Sauce

1 cup Braum's caramel sauce

1/2 cup pecans, chopped

1/2 teaspoon sea salt

In a small saucepan warm the caramel and pecans together till it can be easily drizzled.

To assemble cream puffs: Simply cut the cream puffs in half. Add a large dollop of the pumpkin mouse on the bottom half of the cream puff. Place the top of the puff on top of the mousse and drizzle with pecan caramel. Sprinkle with sea salt. Serve!