Devine Fairytale

A Magical Lifestyle Blog and Theme Park Travel Expert

Categories: Lifestyle, Recipes, Seasonal, Winter

Cinnamon Cranberry Spritzer Holiday Cocktail

This delightful Cinnamon Cranberry Spritzer is a delicious way to celebrate the holiday season. This drink features the classic flavor combination of cranberry, orange, and cinnamon. Add a little vodka for a fun adults-only treat, or skip it for a pleasant mocktail everyone can enjoy. Cheers!

Cranberry Spritzer Drink Recipe Image
Jump to Recipe

What You’ll Need

  • Small Saucepan
  • Large Glass Bowl
  • Fine Mesh Strainer

Ingredients

  • 1 c. Fresh or Frozen Cranberries
  • ¼ c. Honey
  • ½ c. Water
  • 4 Cinnamon Sticks
  • 3 c. Unsweetened Cranberry Juice
  • 2 medium Oranges, each cut into 8 wedges
  • Optional: ½ c. Vodka
  • 3 c. Sparkling Water

Optional Garnish

  • Additional Cinnamon Sticks
  • 6 long Rosemary Sprigs, lower leaves removed, and threaded with fresh cranberries

cinnamon cranberry spritzer holiday cocktail with rosemary garnish

Instructions

Prep time: 5 minutes, plus chill time
Cook time: 10 minutes
Serves: 6

  1. Add cranberries, honey, water, and cinnamon sticks to a small saucepan and place over medium heat. Cook, stirring occasionally, for 8-10 minutes, or until the honey is melted and the spices are intensely fragrant.

  2. Remove from heat and transfer to a large glass or other non-reactive bowl. Add cranberry juice, orange wedges, and vodka, if using. Refrigerate for several hours or overnight.

  3. Once thoroughly chilled, remove from refrigerator and firmly squeeze each orange wedge into the bowl to capture the juice before discarding. Strain mixture with a fine-mesh strainer and discard the solids.

  4. To serve, fill serving glasses with ice and add enough of the seasoned cranberry juice mixture to fill each glass about 1/3 full. Top off each glass with sparkling water and stir to combine. Taste and sweeten with additional honey, if desired. Garnish with cinnamon sticks and/or rosemary skewers and serve immediately.

cinnamon cranberry spritzer holiday cocktail with rosemary garnish

Cranberry Spritzer Drink Recipe Image

Cinnamon Cranberry Spritzer

This delightful beverage is a delicious way to celebrate the holiday season. This drink features the classic flavor combination of cranberry, orange, and cinnamon. Add a little vodka for a fun adults-only treat, or skip it for a pleasant mocktail everyone can enjoy. Cheers!
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Course Drinks
Cuisine American
Servings 6
Calories 181 kcal

Ingredients
  

  • 1 cup Fresh or Frozen Cranberries
  • 1/4 cup Honey
  • 1/2 cup Water
  • 4 Cinnamon Sticks
  • 3 cups Unsweetened Cranberry Juice
  • 2 Medium Oranges, each cut into 8 wedges
  • 3 cups Sparkling Water
  • 1/2 cup Vodka (optional)
  • 6 Long Rosemary Sprigs, lower leaves removed and threaded with fresh cranberries (optional garnish)

Instructions
 

  • Add cranberries, honey, water, and cinnamon sticks to a small saucepan and place over medium heat. Cook, stirring occasionally, for 8-10 minutes, or untilthe honey is melted and the spices are intensely fragrant.
  • Remove from heat and transfer to a large glass or another non-reactive bowl. Add cranberry juice, orange wedges, and vodka, if using it. Refrigerate for several hours or overnight.
  • Once thoroughly chilled, remove from refrigerator and firmly squeeze each orange wedge into the bowl to capture the juice before discarding. Strain the mixture with a fine-mesh strainer and discard the solids.
  • To serve, fill serving glasses with ice and add enough of the seasoned cranberry juice mixture to fill each glass about 1/3 full. Top off each glass with sparkling water and stir to combine. Taste and sweeten with additional honey, if desired. Garnish with extra cinnamon sticks and/or rosemary skewers and serve immediately.

Nutrition

Serving: 1gCalories: 181kcalCarbohydrates: 36gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 30mgPotassium: 211mgFiber: 3gSugar: 32gVitamin A: 172IUVitamin C: 37mgCalcium: 60mgIron: 1mg
Keyword Christmas, Cinnamon, Cocktail, Cranberry, Holiday Cocktail, Spritzer
Tried this recipe?Let us know how it was!

I hope you enjoy this festive holiday cocktail and cheers to celebrating!

Categories: Disney, Recipes, Winter

Holiday Mickey Mouse Oreo Pops

Disney lovers, this is for you! ‘Tis the season for all things festive and these easy Holiday Mickey Mouse Oreo Pops are the perfect treat the whole family can help make. Christmas and Disney…is there anything more magical?

Holiday Mickey Oreo Pops on red serving tray

Jump to Recipe

Ingredients

ingredients to make holiday mickey mouse oreo pops

What You’ll Need

Instructions

Prep Time: 20 minutes

Time to Cool: 10 minutes

Serves: 12 Mickey Mouse Oreo Pops

1. Prep a baking sheet with parchment paper.

2. Arrange the 12 regular sized Oreos on the parchment paper.

oreos and chocolate and popsicle sticks arranged on parchment paper on baking sheet to make holiday mickey mouse oreo pops

3. Take the 12 mini Oreos and scrape the cream from the inside. This will give you 24 mini Oreo cookies that will act as the Mickey ears.

mini oreos with filling removed to make holiday mickey mouse oreo pops

4. In the microwave, melt the red and green chocolate melting chips in separate bowls at 30 second intervals until completely smooth. If you heat the chocolate at longer intervals, you could burn it.

melted red and green chocolate in glass bowls for holiday mickey mouse oreo pops

5. Dip 6 of the regular Oreos into the melted red chocolate, covering halfway. Stick one of the popsicle stick in between the Oreo sandwich on the chocolate dipped side.

oreos dipped in red chocolate on popsicle sticks for holiday mickey mouse oreo pops

6. Lay flat on the parchment paper.

7. Repeat this with the other 5 Oreos using the red chocolate, as well as the other 6 Oreos in the green melted chocolate.

oreo dipped in green chocolate to make holiday mickey mouse oreo pops

8. Take holiday sprinkles of your choice and sprinkle over the red and green chocolate on the Oreos. Make sure to do this before the chocolate has completely cooled!

oreos dipped in green chocolate with holiday sprinkles on popsicle sticks

9. If you want to create the iconic Mickey on the red Oreos, take 2 circular pearl sprinkles and place near the center of the bottom part of the dipped Oreo.

oreos dipped in red chocolate with white pearl sprinkles for mickey mouse oreo pops

10. Pour the excess red and green melted chocolate into separate piping bags. You can also use sandwich bags and snip the tip of one of the corners to create a small hole.

11. Create a horizontal line of green melting chocolate where the red dip on the Oreo ends.

12. Repeat with the red melting chocolate bag on the green Oreos.

red chocolate in piping bag to decorate holiday mickey mouse oreo pops

13. Lastly, squeeze a little chocolate on one side of the mini Oreo half and stick it in between the top right of the Oreo pop to create the Mickey ear. Add the other half of the mini Oreo to the left, to create the other ear, using the leftover melted chocolate as glue.

14. Repeat this with the rest of the mini Oreos.

15. Refrigerate the Mickey Oreo pops for 10 minutes, or until the chocolate has hardened.

completed holiday mickey mouse oreo pops on baking sheet ready to cool

16. Remove from the refrigerator and enjoy right away or package them for later in a container or sealed plastic bags.

holiday mickey mouse oreo pops on red serving tray with sprinkles

Tips

Add a teaspoon of oil into the melting chocolates if it is melting too thick.

Variations

I love that these Mickey Mouse Oreo pops can be made any time of the year and there are so many options. Change up the colors of the icing and sprinkles for the classic Mickey and Minnie colors. You could make them with your favorite colors to fit any theme!

There is also the option to attach the Mickey ears to the main Oreo and dip the whole thing in chocolate.

Don’t want them to be Disney themed? Skip the steps that add the mini Oreos and stick with the single, regular sized Oreo!

Holiday Mickey Oreo Pops on red serving tray

Holiday Mickey Mouse Oreo Pops

Calling all Disney lovers! 'Tis the season for all things festive and these easy Holiday Mickey Mouse Oreo Pops are the perfect treat the whole family can help make.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 mins
Time to Chill 10 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 12
Calories 149 kcal

Equipment

Ingredients
  

Instructions
 

  • Prep a baking sheet with parchment paper.
  • Arrange the 12 regular sized Oreos on the parchment paper.
    12 Oreos
  • Take the 12 mini Oreos and scrape the cream from the inside. This will give you 24 mini Oreo cookies that will act as the Mickey ears.
    12 Mini Oreos
  • In the microwave, melt the red and green chocolate melting chips in separate bowls at 30 second intervals until completely smooth. If you heat the chocolate at longer intervals, you could burn it.
    1/4 cup Green Chocolate Melting Chips, 1/4 cup Red Chocolate Melting Chips
  • Dip 6 of the regular Oreos into the melted red chocolate, covering halfway. Stick one of the popsicle sticks in between the Oreo sandwich on the chocolate dipped side.
    12 Oreos, 1/4 cup Red Chocolate Melting Chips
  • Lay flat on the parchment paper.
  • Repeat this with the other 5 Oreos using the red chocolate, as well as the other 6 Oreos in the green melted chocolate.
    12 Oreos, 1/4 cup Red Chocolate Melting Chips, 1/4 cup Green Chocolate Melting Chips
  • Take holiday sprinkles of your choice and sprinkle over the red and green chocolate on the Oreos. Make sure to do this before the chocolate has completely cooled!
    Red, Green, and White Sprinkles
  • If you want to create the iconic Mickey on the red Oreos, take 2 circular pearl sprinkles and place near the center of the bottom part of the dipped Oreo.
    Red, Green, and White Sprinkles
  • Pour the excess red and green melted chocolate into separate piping bags. You can also use sandwich bags and snip the tip of one of the corners to create a small hole.
    1/4 cup Green Chocolate Melting Chips, 1/4 cup Red Chocolate Melting Chips
  • Create a horizontal line of green melting chocolate where the red dip on the Oreo ends.
    1/4 cup Green Chocolate Melting Chips
  • Repeat with the red melting chocolate bag on the green Oreos.
    1/4 cup Red Chocolate Melting Chips
  • Lastly, squeeze a little chocolate on one side of the mini Oreo half and stick it in between the top right of the Oreo pop to create the Mickey ear. Add the other half of the mini Oreo to the left, to create the other ear, using the leftover melted chocolate as glue.
    12 Mini Oreos
  • Repeat this with the rest of the mini Oreos.
    12 Mini Oreos
  • Refrigerate the Mickey Oreo pops for 10 minutes, or until the chocolate has hardened.
  • Remove from the refrigerator and enjoy right away or package them for later in a container or sealed plastic bags.

Nutrition

Calories: 149kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 93mgPotassium: 78mgFiber: 1gSugar: 14gVitamin A: 0.5IUCalcium: 10mgIron: 3mg
Keyword Disney Christmas Dessert, Mickey Mouse, Oreo Pop
Tried this recipe?Let us know how it was!

Pull up your favorite Disney Christmas movies, grab the blankets and these Mickey Mouse Oreo Pops, and enjoy some quality holiday time with your favorite people!

Categories: Fall, Recipes

Festive Fall Cocktail Recipe Roundup

Fall is full of international celebrations. While you may not be able to travel to each of the destinations, it would be nice to enjoy a little taste of them. I have compiled the best cocktail recipe for each holiday so you can celebrate with them at home!

Try just one or try all of them throughout the fall season. Cheers!

sliced orange fruit in clear drinking glass - festive fall cocktails

Oktoberfest – October (Germany)

Oktoberfest, which originated in the town of Munich, started on October 2, 1810, in celebration of the marriage of the Crown Prince of Bavaria to Princess Therese von Sachsen-Hildburghausen. While there weren’t carnival rides like there are now, there was definitely beer. If you’re not into Germany’s favorite beverage, or are if you’re looking for something new to tempt your taste buds, give the Rumplesnuggler a try. It’s basically a boozy hot chocolate and really delicious!

Rumplesnuggler

Ingredients

• 1 ½ oz. Baileys Irish Cream Liqueur

• 1 oz. Rumple Minze Peppermint Schnapps

• 8 oz. Hot Chocolate

• Whipped Cream, for garnish

Instructions

• Prepare the hot chocolate and pour it into an Irish Coffee mug.

• Add the Baileys and Rumple Minze to the mug.

• Top with whipped cream, if desired.

Tip: Add hot water to the Irish Coffee mug to warm the glass and then discard the water.

Halloween – October 31st (Ireland)

The tradition of wearing costumes and dancing around a bonfire to celebrate the harvest was started by the Celts who were living in the area now known as Ireland. Normally, we would say something wicked this way comes, but today, it’s something delicious!

Pumpkin Old Fashioned

Ingredients

• 2 dashes Aromatic Bitters

• 2 parts Irish Whiskey

• 1 part Pumpkin Syrup

Instructions

• Pour the whiskey, pumpkin syrup, and bitters over ice.

• Stir and pour into rocks glass.

• Garnish with a sage leaf.

Día de los Muertos – November 1st – 2nd (Mexico and throughout Latin America)

Día de los Muertos, The Day of the Dead, is the day when the spirits of loved ones return to visit their families. Altars are constructed and adorned with items such as marigolds, sugar skulls, or even tequila to entice dearly departed relatives to stop and stay awhile. If you make these Pomegranate Margaritas, your family, both living and dead, will be pouring in to see you!

Pomegranate Margarita

Ingredients

• 4 oz Silver Tequila

• 4 oz Pomegranate Juice

• 1 tbsp Lime Juice

• 2 tsp Agave Nectar

• Pinch of Kosher Salt, more to salt rim if desired

Instructions

• Pour the tequila, pomegranate juice, lime juice, agave nectar, and pinch of kosher salt with ice into a cocktail shaker. Shake very well to mix.

• If salting the rims of the glasses, rub a cut lime around the outer edge of the glass. Pour some of the kosher salt onto a shallow dish and dip the rim into it to coat. Fill glasses with ice.

• Strain mixed cocktail over the ice and serve immediately.

Thanksgiving – Last Thursday of November (United States)

Our last cocktail brings us back to the good ‘ole USA. In 1621, the Pilgrims and the Wampanoag sat together and shared the very first Thanksgiving feast. Pecan pie might not have been on the menu then, but it is now a tradition in homes throughout the country. This year, instead of just eating a slice of pie, enjoy the same flavors in a martini glass.

Pecan Pie Martini

Ingredients

• 1 oz. Pecan Flavored Vodka

• 1 oz. Irish Cream Liqueur

• .5 oz. Vanilla Flavored Vodka

• 2 oz. Heavy Cream

Optional Garnishment

• 1 tsp Maple Syrup

• 1/4 cup Pecans

• 1/4 cup Brown Sugar

Instructions

Optional Garnishment

• In a food chopper or food processor, combine the pecans and brown sugar. Pulse the ingredients and then add them to a bowl.

• Pour the maple syrup into a saucer and dip the top of the martini glass into the syrup.

• Gently dip the top of the martini glass into the brown sugar mixture. Give it a small twist.

Pecan Pie Martini

• Add a handful of ice to a cocktail shaker.

• Add the pecan flavored vodka, Irish cream liqueur, vanilla flavored vodka, and heavy cream to the shaker.

• Gently, mix the drink.

• Pour the pecan pie martini into a large martini glass and enjoy.

Let me know which recipe is your favorite!

Categories: Fall, Recipes

Fall Harvest Butternut Squash and Apple Soup

It’s soup season! Fall brings in cooler weather which makes it the perfect time to get cozy. This Butternut Squash and Apple Soup is the ultimate fall comfort food. The spice combination is the showstopper of this soup.

butternut squash and apple soup in white bowls with pecans on top

This soup is hearty and full of flavor; I’m sure you’re going to love it. The soup will warm you up on those cool fall nights. Soup and chili are fall staples in our house!

Jump to Recipe

Ingredients 

  • 3 c. Butternut Squash, cubed
  • 3 large and firm Apples, cubed
  • 1 medium Red Onion, chopped
  • 1 T. Fresh Ginger, minced
  • 1½ t. Ground Cinnamon
  • ½ t. Ground Nutmeg
  • ½ t. Ground Cloves
  • ½ t. Allspice
  • 2 T. Coconut Oil, melted
  • Sea Salt and Black Pepper, to taste
  • 4-5 c. Chicken or Vegetable Broth, divided

What You’ll Need

Instructions 

Prep time: 15 minutes
Cook time: 40 minutes
Serves: 4-6

  1. Preheat oven to 400°F and line a large baking sheet with a piece of parchment paper or a Silpat™ baking mat. Set aside.
  2. Combine butternut squash, apples, red onion, ginger, cinnamon, nutmeg, cloves, allspice, and melted coconut oil in a large bowl. Season with salt and black pepper, to taste, and toss to combine.
  3. Spread seasoned butternut squash mixture onto prepared baking sheet and spread into a single layer. Place in pre-heated oven and roast until squash is fork tender, approximately 25-30 minutes.
  4. Remove from oven and let cool slightly before transferring one quarter of the roasted veggie mixture to a high-powered blender. Add one cup of broth to container and blend until smooth. Add a little more broth, if necessary, to reach desired consistency.
  5. Transfer puree to a large soup pot and repeat process with remaining vegetables and chicken broth. Turn heat to medium and cook, stirring frequently, until soup is heated through, approximately 5-10 minutes.
  6. Remove from heat and adjust seasonings, as desired, before serving. Enjoy!

Variations 

Want to make this soup creamy? Add a swirl of sour cream on top before serving.

Storage  

Stored in a covered, air tight container this fall harvest soup can be kept in the refrigerator for up to 3-4 days.

You can even freeze a batch to use at a later time. It will be good for about 2 months as long as it is stored properly.

Top Tip for Butternut Squash and Apple Soup 

Serve with nuts, roasted pumpkin seeds, or croutons on top for that perfect crunch! This fall soup also pairs well with fresh baked bread on the side, as well.

If you need to thicken up your butternut squash soup, add in a little bit of flour.

Be sure that the squash is tender before blending. It won’t be as smooth if you blend too soon.

FAQs

  • What does butternut squash taste like?
    • If you haven’t tried butternut squash before, it tastes somewhat similar to pumpkin but it is noticeably sweeter.
  • How do I prepare butternut squash for soup?
    • It is up to you if you choose to peel the skin or not since it’s safe to eat. I personally prefer to peel the skin, but it’s up to you! Cut the squash in half, scoop out the seeds, and chop it up.
  • Is butternut squash healthy?
    • Butternut squash is full of antioxidants including vitamin C, vitamin E, and beta-carotene. These antioxidants are great to help with inflammation.

butternut squash and apple soup in white bowls with pecans on top

Butternut Squash and Apple Fall Harvest Soup

Fall brings in cooler weather which makes it the perfect time to get cozy. This Butternut Squash and Apple Soup is the ultimate fall comfort food. The spice combination is the showstopper of this soup, though!
No ratings yet
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Soup
Cuisine American
Servings 6
Calories 138 kcal

Equipment

Ingredients
  

  • 3 c Butternut Squash cubed
  • 3 large and firm Apples cubed
  • 1 medium Red Onion chopped
  • 1 T Fresh Ginger minced
  • 1 1/2 t Ground Cinnamon
  • 1/2 t Ground Nutmeg
  • 1/2 t Ground Cloves
  • 1/2 t Allspice
  • 2 T Coconut Oil melted
  • 4-5 c Chicken or Vegetable Broth
  • Sea Salt and Black Pepper to taste

Instructions
 

  • Preheat oven to 400°F and line a large baking sheet with a piece of parchment paper or a Silpat™ baking mat. Set aside.
  • Combine butternut squash, apples, red onion, ginger, cinnamon, nutmeg, cloves, allspice, and melted coconut oil in a large bowl. Season with salt and black pepper, to taste, and toss to combine.
    3 c Butternut Squash, 3 large and firm Apples, 1 medium Red Onion, 1 T Fresh Ginger, 1 1/2 t Ground Cinnamon, 1/2 t Ground Nutmeg, 1/2 t Ground Cloves, 1/2 t Allspice, 2 T Coconut Oil, Sea Salt and Black Pepper
  • Spread seasoned butternut squash mixture onto prepared baking sheet and spread into a single layer. Place in pre-heated oven and roast until squash is fork tender, approximately 25-30 minutes.
  • Remove from oven and let cool slightly before transferring one quarter of the roasted veggie mixture to a high-powered blender. Add one cup of broth to container and blend until smooth. Add a little more broth, if necessary, to reach desired consistency.
    4-5 c Chicken or Vegetable Broth
  • Transfer puree to a large soup pot and repeat process with remaining vegetables and chicken broth. Turn heat to medium and cook, stirring frequently, until soup is heated through, approximately 5-10 minutes.
  • Remove from heat and adjust seasonings, as desired, before serving. Enjoy!

Nutrition

Calories: 138kcalCarbohydrates: 24gProtein: 2gFat: 5gSaturated Fat: 4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gCholesterol: 3mgSodium: 586mgPotassium: 410mgFiber: 4gSugar: 13gVitamin A: 7496IUVitamin C: 20mgCalcium: 57mgIron: 1mg
Keyword Butternut Squash Soup, Fall Soup
Tried this recipe?Let us know how it was!

Categories: Fall, Recipes

Pumpkin Cream Cheese Mousse with Maple Whipped Cream

Fall is here! If you are in need of an easy, no-bake dessert for Thanksgiving or another fall gathering you are going to love this Pumpkin Cream Cheese Mousse. It is light and fluffy with the perfect taste of fall. Topped with maple whipped cream, you can’t go wrong with this tasty dessert! You can even make this mousse ahead of time if needed.

pumpkin cream cheese mousse with whipped cream and gingersnap cookies

Jump to Recipe

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 Ingredients:

  • Pecan Halves, for topping
  • Ground Cinnamon, for dusting
  • Ginger Snap Cookies, for serving

What You’ll Need

  • Hand Mixer
  • Large Bowl
  • Individual Dessert Bowls for serving, if desired

Directions

Prep Time: 10 minutes + time to chill
Cook Time: n/a
Serves: 4-6

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

pumpkin cream cheese mousse with maple whipped cream and pecans on top

What is the difference between pumpkin purée and pumpkin pie filling?

Pumpkin purée is pure canned pumpkin. It typically doesn’t have anything else added in; pumpkin should be the only ingredient listed in the can. Pumpkin pie filling is already sweetened and cannot be adjusted to your taste preferences. If you have pumpkin pie filling and need to use it for this recipe, I would not add in any of the spices or sweeteners before at least taste testing the mousse first.

Tips

When making the whipped cream, make sure everything is cold. Chilling the bowl you’ll be using ahead of time will be a big help!

Variations

The pumpkin mousse would pair well with small pieces of spice cake and served as individual trifles. You could even add a layer of crumbled graham crackers!

Storage

The pumpkin cream cheese mousse can be stored in an airtight container in the refrigerator for up to three days if needed. I would recommend keeping the mousse and whipped topping separate until you are ready to serve, but it’s a great dessert that you can make ahead of time!

pumpkin mousse with whipped cream and gingersnap cookies

Pumpkin Cream Cheese Mousse with Maple Whipped Cream

No ratings yet
Print Recipe Pin Recipe
Prep Time 10 mins
Time to Chill 1 hr
Total Time 1 hr 10 mins
Course Dessert
Cuisine American
Servings 6
Calories 449 kcal

Equipment

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
 

  • Beat the heavy whipping cream in a large bowl with a hand mixer until it doubles in size.
    1 pint Heavy Whipping Cream
  • Add in 2 tablespoons of maple syrup and continue beating until it is light and fluffy.
    6 T Real Maple Syrup
  • 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.
    15 oz Pumpkin Purée, 8 oz Cream Cheese, 2 T Pumpkin Pie Spice, 1 t Real Vanilla Extract, 1/3 cup Half & Half, 6 T Real Maple Syrup
  • 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.
  • To serve, remove from refrigerator and top with maple whipped cream, pecans, and a sprinkle of ground cinnamon, if desired. Enjoy!
    Pecan Halves, Ground Cinnamon, Ginger Snap Cookies

Nutrition

Calories: 449kcalCarbohydrates: 27gProtein: 7gFat: 36gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 114mgSodium: 172mgPotassium: 391mgFiber: 2gSugar: 20gVitamin A: 12451IUVitamin C: 4mgCalcium: 176mgIron: 2mg
Keyword Fall Dessert, Pumpkin, Pumpkin Mousse
Tried this recipe?Let us know how it was!

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