Step 1: In a small non-stick skillet over medium heat, combine pecan halves, maple syrup, and sea salt. Cook for 3-5 minutes, stirring constantly until the syrup caramelizes and coats the pecans. Transfer to parchment paper and let cool completely, then roughly chop.
Step 2: In a large mixing bowl, beat the chilled heavy whipping cream until stiff peaks form. Be careful not to over-beat. Place the bowl in the refrigerator while you prepare the pumpkin base.
Step 3: In a separate medium bowl, whisk together the pumpkin puree, brown sugar, vanilla extract, cinnamon, ginger, cloves, and nutmeg until the sugar is dissolved and the mixture is completely smooth.
Step 4: Gently fold one-third of the whipped cream into the pumpkin mixture to lighten it. Then, carefully fold in the remaining whipped cream using a spatula until no white streaks remain. Do not over-mix to keep the spiced pumpkin mousse with candied pecans recipe light and airy.
Step 5: Spoon the mousse into individual serving glasses or bowls. Cover and refrigerate for at least 2 hours to allow the flavors to meld and the mousse to set. Top with the prepared candied pecans just before serving.