Creamy Pumpkin Mousse with Maple Whipped Cream
Servings 6
Equipment
- Hand Mixer
Ingredients
- 1 pint heavy whipping cream
- 6 Tbsp real maple syrup, divided
- 2 cups pumpkin puree
- 8 oz cream cheese, softened, cubed
- 2 Tbsp pumpkin pie spice
- 1 tsp real vanilla extract
- ⅓ cup half and half
Optional Ingredients
- 12 pecan halves
- Cinnamon, for dusting
- 12 Gingersnap cookies
Instructions
- In a large bowl, beat the heavy whipping cream with a hand mixer until it doubles in size.
- Add 2 Tablespoons of the maple syrup and continue beating until light and fluffy. Cover and place in the refrigerator until ready to use.
- In another large bowl, beat the pumpkin purée, cream cheese, pumpkin pie spice, vanilla extract, half&half, and remaining maple syrup 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, gingersnaps, and a sprinkle of ground cinnamon, as desired.