Recipe for Creamy Pumpkin 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: You can top with pecan halves and dust with ground cinnamon before serving, if you desire.
Directions:
1. 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.
2. 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.
3. Taste and adjust seasonings, as desired, then transfer to individual dessert bowls. Cover and place in the refrigerator to chill for at least 1 hour.
4. To serve, remove from refrigerator and top with maple whipped cream, pecans, and a sprinkle of ground cinnamon, if desired.
Additional Info:
Prep time: 10 minutes + time to chill
Cook time: n/a
Serves: 4-6
If you enjoy pumpkin pie during the holidays, this creamy pumpkin mousse dessert is sure to become a favorite, as well. In fact, this dessert is light and airy and suitable for any occasion. And it’s so rich it’s hard to believe it’s gluten free with no refined sugar.
Enjoy this decadent Pumpkin Mousse topped with Whipped Cream!
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