Creamy Pumpkin Mousse with Maple Whipped Cream
Course: DessertDifficulty: Easy4-6
servings10
minutesOne 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!
Ingredients
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
Directions
- 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
* I am a participant in affiliate programs including the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. This post contains affiliate links. If you purchase anything through them, I will get a small referral fee and you will be supporting me and my blog at no extra cost to you, so thank you!
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