Fall is all about the apple recipes and pumpkin goodies. Since moving home to Michigan we have had nice cool fall days that actually get you in the fall spirit. The kind of days chicken soup and fresh pots of chili goes into the crockpot and we kick on the fireplace in the morning to take the chill out of the house. This simple pumpkin mousse is perfect chilled on a warm fall afternoon.
Pumpkin mousse is perfect for the pumpkin pie lover that is not a big fan of the pie crust or needs to go gluten-free. This pumpkin mousse tastes just like I imagine when my maple pumpkin candle from Aldi is burning away on my fireplace mantle.
What you need for 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
- Pecan halves
- Ground cinnamon, for dusting
- Ginger Snap cookies, for serving
How to make this simple pumpkin mousse
To make your own whipped cream you can beat heavy whipping cream in a large bowl with a hand mixer or your Kitchen Aid 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 pumpkin purée, cream cheese, pumpkin pie spice, vanilla extract, half &half, and remaining maple syrup in a large mixing bowl until thoroughly blended.
Taste and adjust seasonings, as desired.
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.