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Creamy Pumpkin Mousse with Maple Whipped Cream
Do you need an easy, yes I mean easy, dessert to share for your upcoming Thanksgiving get-togethers? Are you just passionate about pumpkin, making delicious food with pumpkin? Then this Creamy Pumpkin Mousse is for you!
Creamy Pumpkin Mousse with Maple Whipped Cream is light, easy and incredibly yummy. Everyone will think you slaved away in the kitchen for hours. Shhh… I won’t tell! If you and your clan love the flavors of fall: pumpkin, spices and everything nice, then this dessert will make everyone happy, including the chef…you!
Some Mousse Fun Facts:
- The French, were first to discover mousse. It is actually a French word meaning “froth” or “foam.”
- “Mousse au chocolat” is French for chocolate mousse.
- The United States first became acquainted with chocolate mousse at a Food Exposition held at Madison Square Garden in New York City in 1892.
- It became more popular with the public in the 1930s, when chocolate pudding mixes began to be popular.
- Dessert mousses were not created until savory mousses had already been around for a century.
- A mousse is a beautifully balanced thing. It is airy, and yet it is rich. There are three key components to a good mousse.
- The base or principal flavoring agent: chocolate, passionfruit, salmon.
- The binder: egg whites and/or gelatin.
- The lightening agent—the component that gives mousse its light, airy texture—beaten egg whites or whipped cream.
- Flavoring/Seasoning: traditional salt and pepper for savory mousses to extracts, liqueurs and spices for sweet mousses.
Here is a full page PRINTABLE for you! Sometimes it’s nice to print the whole recipe to put in a Recipe Book or Binder.
Click HERE TO PRINT YOUR RECIPE!
Creamy Pumpkin Mousse with Maple Whipped Cream
Equipment
Ingredients
- 1 Pint Heavy Whipping Cream
- 6 Tbsp Real Maple Syrup, divided
- 15 oz Canned Pumpkin Puree (not pie filling)
- 8 oz Cream Cheese
- 2 Tbsp Pumpkin Pie Spice
- 1 Tbsp Vanilla Extract
- 1/3 Cup Half & half
Instructions
- Beat the heavy whipping cream in a large bowl with a hand mixer until it doubles in size. Add 2 Tbsp maple syrup and continue beating until light and fluffy. Cover and place in the refrigerator until ready to use. This is your Maple whipped cream topping.
- Beat the pumpkin puree, 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 of pumpkin mousse as desired, and transfer to individual desert bowls. Cover and place in the refrigerator to chill for at least 1 - 2 hours.
- To serve, remove from refrigerator and top with the maple whipped cream. You may add chopped pecans and a sprinkle of ground cinnamon as desired.Enjoy!
Notes
- Pecan or Walnut halves for garnish
- Ground Cinnamon for dusting
I would love to hear from you, please leave me a comment and tell me, how do you make mousse? Do you like sweet or savory?
Here’s to Simple and Delicious eats,
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