Pumpkin Mousse with Maple Whipped Cream
This pumpkin mousse is creamy and delicious and another way to enjoy pumpkin spice season!
Servings 4 -6
Calories 503kcal
Ingredients
For the Maple Whipped Cream
- 1 pint heavy whipping cream double cream
- 2 Tbsp real maple syrup
For the Mousse
- 1 15 oz / 425g can pumpkin purée
- 8 oz cream cheese softened, cubed
- 2 Tbsp pumpkin pie spice
- 1 tsp real vanilla extract
- ⅓ cup half & half single cream
- 4 Tbsp real maple syrup
For Serving, Optional
- Maple whipped cream recipe below
- Pecan halves
- Ground cinnamon
- Gingersnap cookies
Instructions
- To make the maple whipped cream, beat the 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.
- To make the mousse, beat the pumpkin purée, cream cheese, pumpkin pie spice, vanilla extract, half & half, and 4 tablespoons of 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. Serve with gingersnap biscuits on the side. Enjoy!
Nutrition
Serving: 1 | Calories: 503kcal | Carbohydrates: 24g | Protein: 6g | Fat: 44g | Saturated Fat: 27g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 160mg | Fiber: 2g | Sugar: 18g