It’s the fall and recipes made from pumpkins are just so tasty. The following is so creamy and elegant, but better still, it is so easy to make! Follow along for my creamy easy pumpkin mousse recipe.
The recipe itself is gluten free. If that is not a concern, add ginger snap cookies to each serving and kick it up a notch!
Prep Time: 10 Minutes + 1 hour to chill
Cooking Time: N/A
|1 15-oz. can pumpkin purée (do not use pumpkin pie filling)|
|1 16 oz. carton heavy whipping cream|
|2 tablespoons maple syrup (for topping)|
|8 oz. soften and cube cream cheese|
|1/3 cup half & half|
|2 tablespoons pumpkin pie spice|
|1 teaspoon vanilla extract|
|4 tablespoons maple syrup|
|1. Make the whip topping first.|
With a hand mixer, beat the whipping cream in a large bowl until it is approximately double in size. Add 2 tablespoons of maple syrup. Continue beating until the mixture is light and fluffy. Cover and store in the refrigerator.
|2. Combine the remaining ingredients in a bowl and beat with hand mixer until thoroughly blended.|
|3. Pour mixture into individual dessert bowls and chill for at least 1 hour.|
|4. When ready to serve top each bowl with whipped cream. You can dust whipped cream with cinnamon, add pecans or gingersnap cookies for garnish.|