Recipe
Ingredients
- 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
- ⅕ cup half & half
- pecan halves (optional for serving)
- ground cinnamon or nutmeg (optional for serving)
Instructions
- 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 if desired.