Creamy Maple-Sweetened Pumpkin Mousse
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I’m all about the pumpkin spice once fall hits and I love this maple-sweetened pumpkin mousse recipe topped with delicious maple whipped cream! It’s the perfect creamy texture and pumpkin spice-flavored dessert!
- Serves: 6 servings
- Ready in: 1 hour 10 minutes (10 minutes prep)
- Key ingredients: maple syrup, can pumpkin puree, cream cheese, pumpkin pie spice, vanilla extract, half & half
- Why you’ll love it: A creamy pumpkin mousse made with cream cheese, pumpkin spice, and pure maple syrup. Chill before serving.
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Pumpkin mousse is a creamy delicious dessert that is gluten-free, however, it can be used as a pumpkin pie filling as well. Usually consisting of pumpkin puree (not pumpkin pie filling), heavy cream, and seasonings such as cinnamon, ginger, clove, and nutmeg as well as sugar, this maple pumpkin mousse is made extra rich and creamy with the addition of cream cheese and maple syrup is used instead of sugar.
Why Maple Syrup Works Here
Maple syrup complements the pumpkin and warm spices while sweetening the mousse without white or brown sugar. Use pure maple syrup rather than pancake syrup. It still contributes sugar, so this dessert is refined sugar-free, not sugar-free.
Not only do I substitute sugar with maple syrup in this pumpkin mousse recipe, but I also use it in my delectable maple whipped cream, which I highly recommend as a topping for your pumpkin mousse. Moreover, I have a divine sugar-free apple crisp recipe that successfully incorporates maple syrup. I love using maple syrup in fall-flavored recipes as it pairs so well with apples, pumpkins, and the other flavors associated with fall.
Ingredients for Maple Pumpkin Mousse
Maple Syrup – Be sure you use real maple syrup in this recipe and not a substitute. It is key for the perfect pumpkin mousse flavor and really enhances the pumpkin spice!
Pumpkin Puree – Make sure you get pumpkin puree and NOT pumpkin pie filling! There is a big difference between these two, and they are usually kept right next to each other on the grocery shelves!
Cream Cheese – Cream cheese adds a rich creaminess to this pumpkin mousse recipe. Be sure to take it out of the fridge to soften it for a bit!
Pumpkin Pie Spice – This is a blend of different spices and can vary based on the brand; however, most contain cinnamon, ginger, clove, allspice, and nutmeg. It can be used to flavor all sorts of pumpkin-flavored dishes from pumpkin pie to this sugar-free pumpkin mousse recipe. I love using my homemade pumpkin pie spice mix!
Vanilla Extract – Please use real vanilla extract and not imitation – it makes all the difference!
Half & Half – In order to create the perfect creamy texture, this recipe calls for half & half and cream cheese.
How to Make Pumpkin Mousse
Making pumpkin mousse is fairly easy and this is a great recipe to make ahead if you are having a dinner party or family gathering!
Simply, beat all the ingredients in a large mixing bowl with a hand mixer or in a standing mixer until thoroughly blended.
Taste and adjust seasoning to your preference – adding a little more maple syrup if you like it a little sweeter or a little more pumpkin pie spice if you like.
Transfer to individual serving bowls, cover, and refrigerate for at least 1 hour.
To serve, remove from the fridge and top with maple whipped cream and garnish with pecans and a sprinkle of ground cinnamon!
For more dessert ideas, browse these refined sugar-free mousse recipes.
Creamy Maple-Sweetened Pumpkin Mousse
Ingredients
- 4 Tablespoons maple syrup
- 1 15 oz can pumpkin puree not pumpkin pie filling
- 8 oz cream cheese softened and cubed
- 2 Tablespoons pumpkin pie spice
- 1 teaspoon vanilla extract
- ⅓ cup half & half
- Ground Cinnamon and Pecans optional for garnish
Instructions
- Beat the pumpkin puree, cream cheese, pumpkin pie spice, vanilla extract, half & half, and maple syrup in a large mixing bowl with a hand mixer or in a stand mixer until thoroughly blended.
- Taste and adjust seasonings, as desired.
- Transfer to individual serving bowls, cover, and chill in the fridge for at least 1 hour.
- To serve remove from the fridge and top with maple whipped cream, pecans, and a sprinkle of ground cinnamon.
So simple and so good. Maple syrup also adds a deep flavor!
Maple Syrup does add a deep flavor that complements the pumpkin flavor!
i love pumpkin mousse, cannot wait to try this sugar free version
This sounds incredible- keeping for future dessert ideas!
This looks so good! I use a lot of maple sugar too! I’m from Canada so we love our sirop d’erable
I have bookmarked this one..can’t wait to try it!
This looks amazing!! I think I’ll have to try it soon for sure!!
This looks really good! I make my own pumpkin spice so definitely going to pin this one! 🙂
Oh, I’m going to have to try my hand at homemade pumpkin spice!