Something about fall gets me in the mood to make dessert. And of course, no fall dessert is complete without pumpkin! I’ve had a lot of fun experimenting with different ways to add pumpkin to our fall meals. This easy pumpkin mousse recipe with maple whipped cream is an absolutely delicious addition to any fall dessert repertoire. You have to try it!
Why is mousse called mousse?
Let’s start with a simple enough question. We call mousse “mousse” because it is generally a mixture of cream and eggs that is whipped together to make a delicious whipped and frothed dessert. The word “mousse” is old French for froth. These desserts are generally light and creamy.
What are the four basic components of a mousse?
You will find that mousse can be made a couple of different ways. Mousse can be made with egg whites or whipping cream, some sort of flavoring agent (chocolate, or in our case, pumpkin), and a binder. This binder can be egg whites, gelatin, or in this mousse, cream cheese. Additional flavorings are often added, as well.
How long is mousse good for?
You can keep mousse refrigerated in an airtight container for about three days. You can safely freeze it for up to one month.
What to do with mousse filling?
There are lots of different ways you can serve mousse. Serve it as a dessert by itself topped with whipped cream and accompanied with cookies. Use the mousse to fill pies or make a trifle. You can also fill cakes with mousse.
Creamy Pumpkin Mousse
Now let’s make our creamy pumpkin mousse! Mousse is actually really simple to make and only requires a few minutes of hands-on time. The hardest part is waiting for it to chill in the refrigerator!
This pumpkin mousse calls for pumpkin puree, cream cheese, vanilla, pumpkin pie spice, and half and half. I use my Kitchenaid stand mixer to beat all of the ingredients together. Make sure to taste and adjust the seasonings to your liking if necessary.
Transfer the mousse to individual dessert bowls and refrigerate for at least an hour so that the mousse can set.
Maple Whipped Cream
The maple whipped cream is so easy. All you need to do is combine some pure maple syrup with some heavy whipping cream and whisk until fluffy. Again, I use my Kitchenaid mixer and this time I use my whisk attachment. Simply cover the bowl of whipped cream and store in the refrigerator until you’re ready to use!
Nothing says fall more than pumpkin and pumpkin desserts are so yummy! I hope you’ll give this one a try!
More Pumpkin Desserts
- 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
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!
Ground cinnamon, for dusting
Ginger Snap cookies, for servin