You have to try it! This Creamy Pumpkin Mousse with Maple Whip Cream is absolutely a delicious addition to your fall recipes.
Did you read this and go eww....Pumpkin Mousse? No worries, I did the same thing when trying to think of something to do with the leftover cans of pumpkin puree in my cupboard. Seriously, this is delicious!
Try it! This tastes just like a pumpkin pie, only with a lighter texture and creaminess of a mousse.
I love the way the pumpkin puree and egg yolks mixed with fresh whipped cream bring to life a seasonal twist on an old favorite, pumpkin pie.
What is the history of Pumpkin Mousse?
Mousse has been around since the late 1800s. Originating from France it’s translated to mean “foam” which accounts for its creamy and light texture.
Although chocolate mousse is the champion of mousse. This creamy pumpkin mousse comes in a close second.
Especially in fall around the holiday season. I made this mousse as a surprise for a party and everyone loved it. So much so they told me I had to post this recipe for you.
How is the consistency of Pumpkin or even chocolate mousse made?
In stirring the pumpkin mousse I realized that the components of pumpkin and chocolate mousse were the same.
Basic mousse can be made of egg whites or whipping cream. Add in a flavoring agent like pumpkin or chocolate along with a binder and you have a perfect mousse! How easy is that!
A typical binder I’ve used in my recipes are the egg whites, gelatins or even cream cheese. A binder is an ingredient that holds it all together.
How long can I store the Pumpkin Mousse?
If I'm baking my Pumpkin Mousse with storage in mind, I'll use these glass containers for storage.
With Pumpkin Mousse it can last up to three days. I rarely let it go past day or two.
My Pumpkin Mousse never lasts more than a day or two at my house. But by the third day it’s fairly runny when I open up the container I’m storing it in.
Are there other ways to use Pumpkin Mousse?
Yes! There are lots of ways to use Pumpkin mousse.
I served it by itself as a desert, but you can also use it as a pie filling, a trifle or as a filling between layers of cake.
You can use the Pumpkin Pie Puree and make some Mini Bite Sized Pumpkin Pies. They are so cute!
Here's a random fact: Pumpkin Pie Puree is also great for dogs!
Let’s get to making the Pumpkin Mousse.
( Scroll down for the complete recipe card.)
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
⅓ c. half & half
Pinch of Cinnamon
Ginger Snap Cookies
- 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!
- 1 pint whipping cream
- 6 tablespoons maple syrup, divided
- 1 15-oz can pumpkin puree ( not pumpkin pie filling)
- 8 oz cream cheese, softened, cubed
- 1 teaspoon vanilla extract
- ⅓ c half & half
- 2 tablespoons pumpkin pie spice
- Pinch of cinnamon
1. Beat the heavy whipping cream in a large bowl with a hand mixer until it doubles in size.
2. Add 2 tablespoons of maple syrup and continue beating until light and fluffy. Cover and place in the refrigerator until ready to use.
3. 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.
4. 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.
5. To serve, remove from refrigerator and top with maple whipped cream, pecans, and a sprinkle of ground cinnamon, if desired.
Ginger Snap Cookies
Amount Per Serving: Calories: 503Total Fat: 44gSaturated Fat: 27gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 133mgSodium: 155mgCarbohydrates: 25gFiber: 2gSugar: 19gProtein: 6g
Recommended recipe to try next: Baked Cinnamon Apple Crisp