This pumpkin mousse will bring a pop of color to your fall or winter table and serve up healthy fiber and minerals along with dessert. I hope you and your family enjoy! This post may include affiliate links which means I may earn a commission on qualifying purchases at no additional cost to you.
Pumpkin Mousse Ingredients and Info
This pumpkin mousse is easy to whip up (hehe). With hardly any active time, it’s a quick and easy way to please your family with a healthier dessert option! Prep time: 10 minutes + time to chillCook time: n/aServes: 4-6 Gluten Free Pumpkin Mousse 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 ⅓ c. half & half (can sub more cream or whole milk. Coconut milk could be used, too.)
Optional additional ingredients:
Pecan halves or pieces Ground cinnamon, for dusting Ginger Snap cookies, for serving
How to make gluten free pumpkin mousse
Beat the heavy whipping cream in a large bowl with a hand mixer until it doubles in size. Start off on a medium low speed, then increase to a medium high speed. Need tips? Check out this recipe for how to make whipped cream. Add 2 tablespoons of maple syrup and continue beating until light and fluffy. Increase speed, if needed, but be careful not to over whip or you’ll end up with butter! 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. Enjoy!
Pumpkin mousse recipe PDF file
I hope you enjoy this healthy gluten free dessert recipe! Make sure to check out the posts for more healthy dessert recipe for your family: 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!
Mi-Del Gluten Free Ginger Snaps
