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5.0 from 12 votes

Pumpkin Cheesecake Mousse

No-Sugar-Added Pumpkin Cheesecake Mousse is a gluten-free alternative to pumpkin pie. 

Prep Time
10 mins
Total Time
10 mins
Servings: 6
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. 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. 
  2. 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.
  3. 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. 
  4. When the mousse is ready to serve, top it with fresh whipped cream and sprinkle with cinnamon, if desired.