Pumpkin Mousse
A quick and easy dessert that can be made a day ahead. We add some cream cheese to give it a pumpkin cheesecake mousse twist!
Ingredients
- 1 cup (140 grams) unsweetened pumpkin puree
- 8 ounces cream cheese , softened at room temperature
- 1/3 cup powdered (confectioner's) sugar (more if you prefer it sweeter)
- alternative powdered sugar sweetener for sugar free version
- 3 tablespoons brown sugar
- alternative brown sugar sweetener for sugar free version
- 3 teaspoons homemade pumpkin pie spice (click link for recipe)
- 1 teaspoon quality pure vanilla extract
- 1/2 teaspoon maple extract
- 1 cup whipping cream , chilled
Instructions
- Put beaters in freezer for a few minutes. Pour the heavy cream in a mixing bowl and beat until stiff peaks form. Set aside. In a large mixing bowl beat together the softened cream cheese and pumpkin puree until smooth and no lumps remain, 3-4 minutes. Add the sugars, pumpkin pie spice, vanilla and maple extracts and beat until smooth. Fold in the whipped cream. Cover and chill for at least 2 hours before serving (preferably overnight for best flavor). Spoon or pipe into individual ramekins and garnish with a light dusting of pumpkin spice. Makes 6 small servings or 4 larger servings.
Nutrition
Calories: 332kcal | Carbohydrates: 19g | Protein: 4g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 83mg | Sodium: 133mg | Potassium: 181mg | Fiber: 1g | Sugar: 16g | Vitamin A: 7446IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 1mg
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