Ingredients:

  • 1 cup (245g) pumpkin puree (unsweetened)
  • 4 oz (113g) cream cheese, softened
  • 1/3 cup (65g) maple syrup
  • 1 tsp (2g) pumpkin pie spice
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1g) salt
  • 1 1/2 cups (355ml) heavy whipping cream, chilled

Instructions:

  1. Beat the softened cream cheese in a medium bowl until smooth. Slowly blend in the pumpkin puree, maple syrup, pumpkin pie spice, vanilla, and salt. Mix until the color is a uniform, deep orange and no white streaks of cheese remain.
  2. In a separate chilled bowl, beat the heavy whipping cream on medium-high speed until stiff peaks form.
  3. Using a silicone spatula, gently fold one-third of the whipped cream into the pumpkin base to lighten the texture. Carefully fold in the remaining cream using a 'figure-eight' motion until homogenous.
  4. Spoon the mousse into serving glasses and refrigerate for at least 2 hours to allow the mousse to set.