Make It Monday: Creamy Pumpkin Mousse with Maple Whipped Cream
Pumpkin Spice season is upon us. I have come up with a recipe for creamy pumpkin mousse. I usually serve them with ginger snaps but if you want to make this recipe gluten-free and refined sugar-free then don’t serve with ginger snaps. Honestly, this mousse is good by itself.
Creamy Pumpkin Mousse with Maple Whipped Cream
Prep time: 10 minutes + time to chill
Cook time: n/a
Serves: 4-6
Ingredients:
1-pint heavy whipping cream
6 T. real maple syrup, divided
1 15-oz. can pumpkin purée (not pumpkin pie filling)
8 oz. cream cheese, softened, cubed
2 T. pumpkin pie spice
1 t. real vanilla extract
1/3 c. half & half
Optional:
Pecan halves
Ground cinnamon, for dusting
Ginger Snap cookies, for serving
Directions:
- 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!
Make It Monday: Creamy Pumpkin Mousse with Maple Whipped Cream
This is perfect to quench your taste for pumpkin spice.
Ingredients
- 1- pint heavy whipping cream
- 6 T. real maple syrup divided
- 1 15- oz. can pumpkin purée not pumpkin pie filling
- 8 oz. cream cheese softened, cubed
- 2 T. pumpkin pie spice
- 1 t. real vanilla extract
- 1/3 c. 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!
Tried this recipe?Let us know how it was!
