Creamy Pumpkin Mousse
Creamy Pumpkin Mousse is the perfect alternative to pumpkin pie – light and airy with a velvety texture but without all of the heaviness of many Fall desserts.
Made with pumpkin puree, cream cheese, whipped cream, and a variety of warm spices, this pumpkin mousse is sure to become a new favorite for pumpkin lovers.
Plus, this easy no-bake recipe is gluten free and refined sugar free.
Don’t miss out on our other recipes for fall!
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Creamy Pumpkin Mousse – Naturally Gluten Free
Pumpkin mousse is a delicious and creamy dessert that is perfect for the fall season.
It is a light and airy dessert that is full of pumpkin flavor and is perfect for those who love all things pumpkin.
Prep time: 10 minutes + time to chill
Serves: 4-6
KitchenAid 9-Speed Digital Hand Mixer with Turbo Beater
10 Piece Stainless Steel Measuring Cups and Spoons SetStainless Steel Mixing Bowls with Airtight LidsFood Grade Silicone Rubber Spatula Set for Baking
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:
- Pecan halves
- Ground cinnamon, for dusting
- Ginger Snap cookies, for serving
Pumpkin Mousse Directions:
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.
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.
To serve, remove from refrigerator and top with maple whipped cream, pecans, and a sprinkle of ground cinnamon, if desired. Enjoy!
Creamy Pumpkin Mousse
The perfect alternative to pumpkin pie - light and airy without all of the heaviness of many Fall desserts.
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
Instructions
- 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.
- 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.
- 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.
- To serve, remove from refrigerator and top with maple whipped cream, pecans, and a sprinkle of ground cinnamon, if desired.
Notes
Optional toppings:
- Pecan halves
- Ground cinnamon, for dusting
- Ginger Snap cookies, for serving
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 504Total Fat: 44gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 133mgSodium: 155mgCarbohydrates: 25gFiber: 2gSugar: 19gProtein: 6g
Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.
