Pumpkin mousse is fluffy, dreamy, creamy and a lighter option after a large holiday dinner or for those who aren’t fans of pumpkin pie.
CREAMY PUMPKIN MOUSSE
WHAT ARE THE FOUR BASIC COMPONENTS OF A MOUSSE?
WHY IS IT CALLED MOUSSE?
WHAT IS THE DIFFERENCE BETWEEN PUDDING AND MOUSSE?
WHAT INGREDIENTS ARE NEEDED TO MAKE THIS CREAMY PUMPKIN MOUSSE?
- 1 pint heavy whipping cream
- 6 T. real maple syrup, divided
- 1 15-oz. can pumpkin purée (not pumpkin pie filling)
- 8 oz. cream cheese, softened, cubed
- 2 T. pumpkin pie spice
- 1 t. real vanilla extract
- 1/3 c. half & half
Beat the heavy whipping cream in a large bowl with a hand mixer 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.
Beat the pumpkin purée, cream cheese, pumpkin pie spice, vanilla extract, half &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. Enjoy!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 755Total Fat: 65gSaturated Fat: 41gTrans Fat: 2gUnsaturated Fat: 20gCholesterol: 199mgSodium: 233mgCarbohydrates: 38gFiber: 3gSugar: 28gProtein: 9g