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Creamy Pumpkin Mousse with Maple Whipped Cream

 

Note: This recipe is gluten and refined sugar-free. 

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Prep time: 10 minutes + time to chill

Cook time: n/a

Serves: 4-6

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Ingredients:

1 pint heavy whipping cream
6 T. real maple syrup, divided
1 15-oz. can pumpkin purée (not pumpkin pie filling)
8 oz. cream cheese, softened, cubed
2 T. pumpkin pie spice
1 t. real vanilla extract
1/3 c. half & half

Optional:
Pecan halves
Ground cinnamon, for dusting
Ginger Snap cookies, for serving

 

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

Pumpkin Mousse

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Baked Cinnamon Apple Crisp

Loaded Cauliflower Au Gratin Recipe

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Creamy Pumpkin Mousse Pinterest

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