This week I am taking a media trip to a corn maze and pumpkin patch so in honor of that I thought I would share a yummy pumpkin mousse recipe. This week will be all about pumpkins, pumpkin patches, corn mazes, and my actual experience working at a pumpkin patch.
This recipe is gluten and refined sugar-free. But you can always adapt it using Ginger Snap cookies, as well.
Prep time: 10 minutes + time to chill
Cook time: n/a
Serves: 4-6
Ingredients:
- 1-pint heavy whipping cream
- 6 T. real maple syrup, divided
- 1 15-oz. can pumpkin purée (not pumpkin pie filling) ( you can make your own I found this great recipe on Pinterest.)
- 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 the pumpkin mousse with maple whipped cream, pecans, and a sprinkle of ground cinnamon, if desired. Enjoy!
Items from Your Local Farmers
| Pumpkins | ||
| maple syrup | ||
| pecans |
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