Eggless Pumpkin Mousse with Maple Whipped Cream
This creamy Eggless Pumpkin Mousse with Maple Whipped Cream is a decadent treat that's easy to make and perfect for fall!
Servings: 6
Calories: 505kcal
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!
Nutrition
Calories: 505kcal | Carbohydrates: 26g | Protein: 6g | Fat: 43g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 132mg | Sodium: 155mg | Potassium: 348mg | Fiber: 2g | Sugar: 19g | Vitamin A: 12750IU | Vitamin C: 4mg | Calcium: 157mg | Iron: 2mg