Creamy Pumpkin Mousse with Maple Whipped Cream Recipe
Gluten-free and refined sugar-free creamy pupkin mousse with maple whipped cream.
Ingredients
- 1 pint heavy whipping cream
- 6 Tbsp real maple syrup, divided
- 1 15-oz. can pumpkin purée (not pumpkin pie filling)
- 8 oz. cream cheese, softened, cubed
- 2 Tbsp pumpkin pie spice
- 1 tsp real vanilla extract
- 1/3 cup half & half
Optional:
- Pecan halves
- Ground cinnamon, for dusting
- Ginger Snap cookies, 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!