I love me a dessert that feels fancy but is actually easy to make, and this eggless Pumpkin Mousse with Maple Whipped Cream is exactly that. This tasty pumpkin dessert comes together easily and quickly. And while it’s gluten-free, egg-free, and free of refined sugars, it still feels like a fancy, decadent dessert.
Eggless Pumpkin Mousse Dessert
I love sweet things, but this recipe isn’t overly sweet. The flavor of the mousse is similar to that of a pumpkin pie filling. The maple whipped cream is where most of the sweetness comes from.
If you’re looking for some other really tasty pumpkin recipes, try this Pumpkin Gouda Soup and this Pumpkin Spice French Toast!
Are there eggs in mousse recipes?
Traditionally, French mousse recipes do call for egg whites. There are many variations for different recipes, most of which call for eggs (sometimes just the white, sometimes the whites and the yolk). However, today we’re going egg-free, which makes this recipe a little bit simpler and also great for anyone with an egg allergy!
Things to know about this recipe:
I want to share a few tips with you before you make this. You will definitely want a hand mixer for this recipe!
First of all, make sure you whip the heavy whipping cream long enough. If you’ve never done this before, it’s easy to think that it’s not working. Keep whipping it until doubles in size. It will get light and fluffy, just like you’d expect a store-bought whipped cream to look, feel, and taste.
If you don’t have Pumpkin Pie Spice on hand, you can make your own. Here’s the recipe.
You’ll want to chill this recipe in the fridge. My kids were chomping at the bit to get to this recipe, so I stuck it in the freezer for about 30 minutes and that actually worked really well. It was the perfect texture (this recipe can get runny if it’s not chilled).
In addition to the whipped cream, you can also top this pumpkin mousse wtih pecan halves, ground cinnamon, or even Ginger Snap or Molasses cookies (yum!).
Also, I served this in individual bowls and covered leftovers before storing them in the fridge. They will keep 3-5 days covered in the fridge (ours didn’t make it that long!).
Eggless Pumpkin Mousse with Maple Whipped Cream
Equipment
- 1 Hand mixer
Ingredients
- 1 pint heavy whipping cream
- 6 T real maple syrup divided
- 15 oz pure pumpkin puree
- 8 oz cream cheese softened, cubed
- 2 T pumpkin pie spice
- 1 t vanilla extract
- 1/3 c half and half
Instructions
- Beat the heavy whipping cream in a large bowl with a hand mixer until it doubles insize. Add 2 tablespoons of maple syrup and continue beating until light andfluffy. 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 mixeruntil 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. I put mine in the freezer for about 30 minutes.
- To serve, remove from refrigerator and top with maple whipped cream, pecans, and a sprinkle of ground cinnamon, if desired. Enjoy!