Creamy Pumpkin Mousse with Maple Whipped Cream
Need a light, airy yet sweet dessert? This Creamy Pumpkin Mousse fits the bill from Summer to Fall.
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
Optional Ingredients:
- Pecan or Walnut halves for garnish
- Ground Cinnamon for dusting