One of my favorite things about autumn is the shift to those richer, deeper flavors that come from root crops and squashes. And although maple syrup is more of a late winter-early spring food it's a perfect accompaniment to these fall foods making this a season of delicious dishes.
This fabulously tasty maple pumpkin mousse is a perfect fall dessert as it combines flavors that truly signify this season of the year. Plus it's made with pumpkin, a wonderful squash that deserves to be used for more than making pie.
Health benefits of pumpkin
Pumpkin is an amazingly nutrient dense food and provides exceptionally high levels of vitamin A. In addition to that it also contains Vitamin B2, Vitamin C, Vitamin E, Potassium, Iron, Manganese, and Copper. Your micronutrient status is a key indicator for health and adding good food sources of vitamins and minerals has been linked to better immune system function. That makes choosing pumpkin, among other vegetables, a good choice.
As well as all of the vitamins and minerals pumpkins are a great source of antioxidants such as beta-carotene, alpha-carotene, and beta-cryptoxanthin. This antioxidant profile may help protect your skin against sun damage. Studies also show that a diet rich in beta-carotene is positively associated with appearance. In other words, people who ate more were perceived to be more attractive. [pass the pumpkin please]
When it comes to your eyesight pumpkin may be beneficial there as well. High levels of beta-carotenes have been shown to potentially reduce the risk of developing cataracts. Pumpkin is also rich in lutein and zeaxanthin both of which are beneficial for your eyes.
Eating pumpkin
But the best part, of course, is how wonderful pumpkin tastes and how versatile it is. I'm a big fan of including it in both sweet and savory dishes. It's wonderful in a soup, baked into muffins, quick breads, and pancakes. And, of course, pumpkin is amazing in desserts.
This mousse is one of my favorites. It is super simple to whip up and sets up in an hour. For maple syrup I strongly encourage you to spend the money and get the real stuff. If you really like maple syrup get the dark stuff. This is one area where you don't want to skimp by getting the store bought fake maple-flavored syrup.
The one challenging part of this recipe is the gingerthin cookies that you need to garnish the mousse. Luckily they freeze well so I recommend making a batch at the beginning of the season and storing them in the freezer.
Maple Pumpkin Mousse
Ingredients
- 1 pint organic heavy whipping cream
- 6 tablespoons maple syrup divided
- 1 15-oz. can pumpkin purée – note: not pumpkin pie filling, just puree
- 8 ounces organic cream cheese, softened and cubed
- 2 tablespoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/3 cup organic half & half
- Toppings:
Pecans, chopped
Ground cinnamon
Instructions
- In a large chilled bowl beat the heavy whipping cream until doubled in size
- Add 2 tablespoons maple syrup, continue beating until light and fluffy
- Cover and rest in the refrigerator
- In a large bowl mix together the pumpkin purée, cream cheese, pumpkin pie spice, vanilla extract, and remaining maple syrup until fully combines
- Transfer to individual ramekins or serving dishes – this is lovely served in large mouth wine goblets
- Place containers in the refrigerator to chill for for a minimum of one hour
- When ready to serve, remove containers from the refrigerator and top with maple whipped cream, pecans, a sprinkle of ground cinnamon, and gingerthins. The gingerthins can be tucked into the dessert, or crumbled and sprinkled on top.
Barb's Gingerthins
Ingredients
- 3 sticks organic unsalted butter
- 2 cups organic cane sugar or coconut sugar
- 2 eggs
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 5 cups gluten free flour (I prefer King Arthur's blend
Instructions
- Melt butter
- Mix with sugar until fluffy
- Add eggs one at a time
- Add baking powder and spices
- Add flour until mixture is fully combined
- Let dough sit in the refrigerator for 20 minutes while preheating the oven to 350°F
- Make small teaspoon sized balls and place on an un-greased cookie sheet
- Optional – if desired roll the cookie balls in cinnamon sugar first (7 parts sugar to 1 part cinnamon)
- Bake 8-10 minutes
- Let cookies sit 1-2 minutes on the cookie sheet before transferring to a rack to cool
[expand title="Sources"]
Stahl, Wilhelm, and Helmut Sies. "Β-Carotene And Other Carotenoids In Protection From Sunlight". The American Journal Of Clinical Nutrition, vol 96, no. 5, 2012, pp. 1179S-1184S. Oxford University Press (OUP), doi:10.3945/ajcn.112.034819.
Maggini, Silvia et al. "Selected Vitamins And Trace Elements Support Immune Function By Strengthening Epithelial Barriers And Cellular And Humoral Immune Responses". British Journal Of Nutrition, vol 98, no. S1, 2007, pp. S29-S35. Cambridge University Press (CUP), doi:10.1017/s0007114507832971.
Stephen, Ian D. et al. "Carotenoid And Melanin Pigment Coloration Affect Perceived Human Health". Evolution And Human Behavior, vol 32, no. 3, 2011, pp. 216-227. Elsevier BV, doi:10.1016/j.evolhumbehav.2010.09.003.
Wang, Aimin et al. "Association Of Vitamin A And Β-Carotene With Risk For Age-Related Cataract: A Meta-Analysis". Nutrition, vol 30, no. 10, 2014, pp. 1113-1121. Elsevier BV, doi:10.1016/j.nut.2014.02.025.
ZX, Wang et al. "[Comparison Of Lutein, Zeaxanthin And Β-Carotene Level In Raw And Cooked Foods Consumed In Beijing]". Zhonghua Yu Fang Yi Xue Za Zhi [Chinese Journal Of Preventive Medicine], vol 45, no. 1, 2011, p. ., https://pubmed.ncbi.nlm.nih.gov/21418822/.
[/expand]
