Creamy Pumpkin Mousse with Maple Whipped Cream Recipe

Creamy Pumpkin Mousse with Maple Whipped Cream

Recipe by Maritza BaezCourse: DessertDifficulty: Easy


Prep time


Cooking time

One taste of this delicious dessert and you’ve won’t believe it is both gluten and refined sugar-free. The addition of ginger snaps (gluten-free ones) or other gluten-free cookies makes it even more delightful!


  • 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

  • Optional (to serve):
  • Pecan halves

  • Ground cinnamon, for dusting

  • Ginger Snap cookies, for serving


  • 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!

  • * Use additional vegetable broth to reach desired consistency, if needed

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