Pumpkin Mousse with Maple Whipped Cream

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This Pumpkin Mousse with Maple Whipped Cream is ready in under an hour. It's topped with a delicious homemade maple whipped cream, has the perfect taste of fall, and is ready fast!

Prep Time10

Cook Time1

Total Time1 10

Course: Desserts

Cuisine: American

Keyword: maple whipped cream, pumpkin mousse

Servings: servings

Calories: 382kcal

Author: Lois

Equipment

Ingredients

For the Maple Whipped Cream

2 cups heavy whipping cream
2 tablespoons real maple syrup

For the Pumpkin Mousse

1 15 ounce can pumpkin puree not pumpkin pie filling
8 ounces cream cheese, softened, cubed
4 tablespoons real maple syrup
2 tablespoons pumpkin pie spice
1 teaspoon real vanilla extract
⅓ cup half and half

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Instructions

How to Make Maple Whipped Cream

Beat the heavy whipping cream in a large bowl with a hand mixer until it doubles in size.
Add the 2 tablespoons of maple syrup and continue beating until light and fluffy.
Cover and place in the refrigerator until ready to use.

How to Make Pumpkin Mousse

Meanwhile, beat the pumpkin purée, cream cheese, pumpkin pie spice, vanilla extract, half and half, and remaining 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.

Notes

You can also sprinkle crushed gingersnap cookies on top or chopped pecans.

Nutrition