This creamy pumpkin mousse is the perfect autumn dessert. It’s delightfully light and creamy and topped with a decadent homemade maple whipped cream that you’ll fall in love with.
It’s time for pumpkin everything season again! Most people either love pumpkin or hate it. I fall in the love category, but with an asterisk. I love pumpkin, as long as the pumpkin flavor isn’t too overwhelming. This pumpkin mousse that I am sharing with you today doesn’t overpower you, and yet still gives you all the yummy pumpkin vibes.
I love desserts, but who wants to sweat over a dinner AND a dessert? Not me. And with this amazing pumpkin mousse, I don’t have to, and neither will you.
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If you love mousse, be sure to give my creamy chocolate mousse a try, too!
A frequently asked question about this dessert is, what is the difference between pumpkin pie filling and pumpkin puree?
According to MyRecipes.com, canned pumpkin is just that and nothing more: cooked, pureed pumpkin. Pumpkin pie filling is flavored with spices like cinnamon, clove, allspice and ginger, and is also sweetened. It is a “convenience food” for making short work of pumpkin pie.
15 oz. can pumpkin purée (not pumpkin pie filling)
6 tbsp. real maple syrup, divided
1 pint heavy whipping cream
8 oz. cream cheese, softened and cubed
2 tbsp. pumpkin pie spice
1 tsp. real vanilla extract
1/3 cup half & half
Crushed ginger snaps
In a large bowl, beat the heavy cream with your hand mixer. Once the cream has doubled in size, add in 2 tablespoons of maple syrup. Make sure to use real maple syrup if you want to keep this recipe gluten-free.
Cover the maple whipped cream and place it in the refrigerator until you are ready to use it. If placed in an airtight container, it can be stored for up to 3 days.
I give that large mixing bowl a good rinse and then toss in the pumpkin puree, cubes of softened cream cheese, vanilla extract, half & half, and remaining maple syrup. Beat until it is thoroughly blended.
I’ll give it a quick taste and add in a bit more pumpkin spice, if necessary. Before it sets, transfer the mousse mixture into individual dessert bowls or ramekins. Cover them and chill in the fridge for at least one hour.
When you are ready to serve them, top each with your maple whipped cream.
You can also turn this pumpkin dessert into a masterpiece by layering it between crumbled ginger snaps and garnishing it with candied pecans and a dusting of ground cinnamon.
This gluten-free Pumpkin Mousse with Maple Whipped Cream is an easy fall dessert that is savory and delicious, and sure to turn even pumpkin haters into big fans.
Are you a pumpkin lover? You won’t want to miss these other great pumpkin desserts:
Did you give this creamy pumpkin mousse a try? Let me know in the comments!
Pumpkin Mousse with Maple Whipped Cream
- 15 oz canned pumpkin puree
- 6 tbsp real maple syrup divided
- 1 pint heavy cream
- 8 oz cream cheese softened and cubed
- 2 tbsp pumpkin pie spice
- 1 tsp vanilla extract
- ⅓ cup half & half
- pecan halves
- In a large bowl, beat the heavy cream with a hand mixer until the size doubles. Add 2 tablespoons of maple syrup and continue beating until light and fluffy. Cover; place in fridge until ready to use.
- In large bowl, beat together with a hand mixer the pumpkin puree, cream cheese, pumpkin pie spice, vanilla extract, half & half, and remaining maple syrup. Blend thoroughly.
- Transfer mixture to individual serving bowls. Cover and place in fridge. Chill for at least 1 hour.
- To serve, remove from fridge and top with maple whipped cream. Garnish with pecans and sprinkle of ground cinnamon, if desired.