Pumpkin Cream Cheese Mousse with Maple Whipped Cream

🧂 Ingredients

• 1 pint Heavy Whipping Cream
• 6 T Real Maple Syrup

  divided
• 15 oz Pumpkin Purée

  can
• 8 oz Cream Cheese

  softened and cubed
• 2 T Pumpkin Pie Spice
• 1 t Real Vanilla Extract
• 1/3 cup Half & Half
• Pecan Halves

  optional topping
• Ground Cinnamon

  for dusting
• Ginger Snap Cookies

  for serving

Instructions

• 1 Beat the heavy whipping cream in a large bowl with a hand mixer until it doubles
  in size.
• 2 Add in 2 tablespoons of maple syrup and continue beating until it is light and
  fluffy.
• 3 Cover and place in the refrigerator until ready to use.
• 4 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.
• 5 Taste and adjust seasonings, as needed. If desired, transfer to individual
  dessert bowls. Cover and place in the refrigerator to chill for at least 1 hour.
• 6 To serve, remove from refrigerator and top with maple whipped cream, pecans, and
  a sprinkle of ground cinnamon, if desired. Enjoy!

Nutrition Info