Creamy Pumpkin Mousse with Maple Whipped Cream
Tis the season for pumpkin ANYTHING! All you pumpkin fanatics out there will LOVE this creamy recipe! The best part, the base recipe for this tasty dessert has no gluten or refined sugar added!
Creamy Pumpkin Mousse with Maple Whipped Cream
Ingredients
- 1 pint Heavy Whipping Cream
- 6 Tbs REAL Maple Syrup divided
- 1 15 oz can Pumpkin purée not pumpkin pie filling
- 8 oz Cream Cheese softened, cubed
- 2 Tbs Pumpkin pie spice
- 1 Tsp Real vanilla extract
- 1/3 Cup Half & half
- Pecan halves Optional
- Ground Cinnamon Optional, for dusting
- Ginger Snap cookies Optional, for serving
Instructions
- Beat the heavy whipping cream in a large bowl with a hand mixer until it doubles in size. Add 2 tablespoons of maple syrup and continue beating until light and fluffy. Cover and place in the refrigerator until ready to use.
- Beat the pumpkin purée, cream cheese, pumpkin pie spice, vanilla extract, half & half, and remaining maple syrup in a large mixing bowl with a hand mixer until thoroughly blended.
- Taste and adjust seasonings, as desired, and transfer to individual dessert bowls. Cover and place in the refrigerator to chill for at least 1 hour.
- To serve, remove from refrigerator and top with maple whipped cream, pecans, and a sprinkle of ground cinnamon, if desired. Enjoy!
