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Creamy Pumpkin Mousse with Maple Whipped Cream

5 from 1 vote


  • 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


  • 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.