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pumpkin mousse

Maple Pumpkin Mousse

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Servings 4 -6

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

    Gingerthins

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.