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!