No Bake Creamy Pumpkin Mousse with Maple Whipped Cream Recipe

PUMPKIN. It’s the most wonderful time of the year. 

Okay, not really, (don’t get me wrong I LOVE me some pumpkin!) but at least when I whip up a batch of this creamy pumpkin mousse with maple whipped cream, it sure does FEEL like I’m celebrating!!! 

Consider this creamy pumpkin mousse with maple whipped cream. It’s delicious, decadent, and so dreamy. 

There’s a lot of times when a recipe comes out of my kitchen, but I’m on the fence about it. I’m not sure how everyone else will like it. Or if they’ll even like it at all. 

This can be frustrating because I spend time creating something new in the kitchen and I have no idea how it turned out. But that couldn’t be further from the truth with this one.

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No Bake Pumpkin Mousse Recipe

Ingredients:

1 pint Heavy whipping cream

6 Tbsp Real maple syrup, divided

1 15 oz. can Pumpkin purée (not pumpkin pie filling)

8 oz Cream cheese, softened, cubed

2 Tbsp Pumpkin pie spice

1 tsp Real vanilla extract

1/3 c Half & half

Optional:

Pecan halves

Ground cinnamon, for dusting

Ginger Snap cookies, for serving

Directions:

1.    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.

2.    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.

3.    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.
4.    To serve, remove from the refrigerator and top with maple whipped cream, pecans, and a sprinkle of ground cinnamon, if desired. Enjoy!

Creamy Pumpkin Mousse with Maple Whipped Cream

0 from 0 votes

Recipe by Don Carroll Course: DessertCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Chill time

1

hour 

Calories

591

kcal

Total time

1

hour 

10

minutes

This easy to make dessert take very little effort yet will become a family favorite.

Ingredients

• 1 pint Heavy whipping cream

• 6 Tbsp Real maple syrup, divided

• 15 oz can Pumpkin purée (not pumpkin pie filling)

• 8 oz Cream cheese, softened, cubed

• 2 Tbsp Pumpkin pie spice

• 1 tsp Real vanilla extract

• 1/3 c Half & half

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.
• 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 the refrigerator and top with maple whipped cream, pecans, and a sprinkle of ground cinnamon, if desired. Enjoy!

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