This pumpkin mousse is the perfect finish to a big Thanksgiving meal. It is light, tastes like fall, and, best of all, easy! Try to resist the urge to dip in with your fingers or a gingersnap cookie!
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Creamy Pumpkin Mousse with Maple Whipped Cream (No Sugar, No Bake)
Mousse is a light and smooth dessert. It is whipped with an electric mixer, which gives it a divine airy melt in your mouth feel. Think of it as pudding’s less dense cousin! Instead of being thickened with cornstarch, we’re going to use cream cheese and serve it with delicious homemade maple whipped cream.
What You'll Need
Optional
What You'll Need To Do...
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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.
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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.
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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.
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To serve, remove from refrigerator and top with maple whipped cream, pecans, and a sprinkle of ground cinnamon, if desired. Enjoy!
