Pumpkin Cream Cheese Mousse with Maple Whipped Cream
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
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