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Pumpkin Mousse with Maple Whipped Cream

When fall rolls around we can't get enough pumpkin flavored desserts.

Ingredients – 1 pint heavy whipping cream – 6 Tablespoons real maple syrup – 1 15-oz. can pumpkin purée (not pumpkin pie filling) – 8 oz. cream cheese, softened – 2 Tablespoons pumpkin pie spice – 1 teaspoon vanilla extract – 1/3 cup half & half  Optional: – pecan halves – ground cinnamon, for dusting – ginger snap cookies, for serving

Instructions 1. Beat the heavy whipping cream until it doubles in size. Add 2 tablespoons of maple syrup, continue beating until light and fluffy. Cover and place in the refrigerator

2. Beat pumpkin purée, cream cheese, pumpkin pie spice, vanilla extract, half & half, and remaining maple syrup in large mixing bowl with a hand mixer until blended.

3. 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.

4. To serve, remove from refrigerator and top with maple whipped cream,  pecans, and a sprinkle of ground cinnamon, if desired. Enjoy!

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