Pumpkin Cheesecake Mousse
User Reviews
5.0
12 reviews
Excellent
Pumpkin Cheesecake Mousse
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No-Sugar-Added Pumpkin Cheesecake Mousse is a gluten-free alternative to pumpkin pie.
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Ingredients
- (1) ounce cream cheese (room temperature and softened)
- (1) ounce pumpkin puree (Simple Truth 100% Organic)
- 1 cup heavy cream (divided)
- 1/2 cup 100% Real Maple Syrup (may use Swerve sweetener or sugar instead)
- 2 teaspoons pure vanilla extract
- 2 teaspoons pumpkin pie spice
- 2 Tablespoons 100% Real Maple Syrup, Powdered Sugar, or Swerve Sweetener (for whipped cream)
Instructions
- In a large mixing bowl, whip softened cream cheese and pumpkin puree until smooth, about 4 minutes. Add 2/3 cup of heavy cream, reserving 1/3 cup for later, and whip for 2 more minutes.
- Add maple syrup (or sugar), vanilla, and pumpkin pie spice. Whip until smooth and creamy. Refrigerate for at least 1-2 hours to set up.
- In a small bowl, add remaining 1/3 cup of heavy cream. Whip until soft peaks form. Add maple syrup and continue to whip for 1 minute longer. Taste and add more sweetener if needed. If you aren't making this sugar-free, I suggest adding 3 Tablespoons of powdered sugar to the whipped cream.
- When the mousse is ready to serve, top it with fresh whipped cream and sprinkle with cinnamon, if desired.
Equipments used:
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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