I love me a dessert that feels fancy but is actually easy to make, and this eggless Pumpkin Mousse with Maple Whipped Cream is exactly that. This tasty pumpkin dessert comes together easily and quickly. And while it’s gluten-free, egg-free, and free of refined sugars, it still feels like a fancy, decadent dessert.
Eggless Pumpkin Mousse Dessert
You know we love sugar around here, but this recipe isn’t overly sweet. The flavor of the mousse is similar to that of a pumpkin pie filling. The maple whipped cream is where most of the sweetness comes from.
If you’re looking for some other really tasty pumpkin recipes, try this homemade Pumpkin Spice Latte or this easy Crock Pot Pumpkin Butter!
Are there eggs in mousse recipes?
Traditionally, French mousse recipes do call for egg whites. There are many variations for different recipes, most of which call for eggs (sometimes just the white, sometimes the whites and the yolk). However, today we’re going egg-free, which makes this recipe a little bit simpler and also great for anyone with an egg allergy!
Things to know about this recipe:
I want to share a few tips with you before you make this. You will definitely want a hand mixer for this recipe!
First of all, make sure you whip the heavy whipping cream long enough. If you’ve never done this before, it’s easy to think that it’s not working. Keep whipping it until doubles in size. It will get light and fluffy, just like you’d expect a store-bought whipped cream to look, feel, and taste.
If you don’t have Pumpkin Pie Spice on hand, you can make your own. Here’s the recipe.
You’ll want to chill this recipe in the fridge. My kids were chomping at the bit to get to this recipe, so I stuck it in the freezer for about 30 minutes and that actually worked really well. It was the perfect texture (this recipe can get runny if it’s not chilled).
In addition to the whipped cream, you can also top this pumpkin mousse wtih pecan halves, ground cinnamon, or even Ginger Snap cookies (yum!).
Also, I served this in individual bowls and covered leftovers before storing them in the fridge. They will keep 3-5 days covered in the fridge (ours didn’t make it that long!).
Eggless Pumpkin Mousse with Maple Whipped Cream
This creamy Eggless Pumpkin Mousse with Maple Whipped Cream is a decadent treat that's easy to make and perfect for fall!
Ingredients
- 1 pint heavy whipped cream
- 6 tablespoons real maple syrup, divided
- 15 ounce can pure pumpkin puree
- 8 ounces cream cheese, softened, cubed
- 2 tablespoons pumpkin pie spice
- 1 teaspoon real vanilla extract
- 1/3 cup half and half
Instructions
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. I put mine in the freezer for about 30 minutes.
To serve, remove from refrigerator and top with maple whipped cream, pecans, and a sprinkle of ground cinnamon, if desired. Enjoy!
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 277Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 56mgSodium: 135mgCarbohydrates: 25gFiber: 2gSugar: 18gProtein: 4g
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