Decadent Pumpkin Mousse recipe is so easy to make and topped with homemade maple whipped cream it is a perfect Autumn dessert fancy enough for a formal dinner but weeknight fast to make.
Mousse only sounds fancy. It is actually quick and easy to make. But the result is rich and creamy like heaven on a spoon. Especially if you top it with homemade maple whipped cream. Yes, the extra 5 minutes to whip up the cream is so much better than that spray stuff.
There is no added sugar in either the mousse or the whipped cream. And thanks to pumpkin’s high fiber content the result is a low carb/keto friendly dessert, within reason of course.
Pumpkin Mousse with Maple Whipped Cream
- 1 pint heavy whipping cream
- 6 tablespoons real maple syrup divided
- 15 ounce can pumpkin purée not pumpkin pie filling
- 8 ounce cream cheese softened, cubed
- 2 tablespoons pumpkin pie spice
- 1 teaspoons vanilla extract
- 1/3 cup half & half
- pecan halves for serving
- ground cinnamon or nutmeg for dusting
- In a mixing bowl, beat the heavy whipping cream in a large bowl 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.
- In a separate mixing bowl, beat the pumpkin purée, cream cheese, pumpkin pie spice, vanilla extract, half & half, and remaining maple syrup until thoroughly blended.
- 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 or nutmeg.
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