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.

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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!

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!