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!