This gluten free and refined sugar free creamy pumpkin mouse is topped with a lightly sweet maple whipped cream. It’s perfect for a lighter fall-inspired dessert!
It’s finally fall!
If you’re looking for an easy, light dessert recipe to celebrate the flavors of the season, we have you covered.
Today, we’re sharing a gluten free, refined sugar free creamy pumpkin mouse! We served it with Maple Whipped Cream (and garnished with gingersnaps–not necessarily gluten and sugar free but delish none the less).
While I love rich and super sweet desserts, sometimes I’m in the mood for something lighter.
This gluten free and refined sugar free recipe comes together in about 10 minutes and is an easy and light dessert option. It only needs 7 ingredients, including whipping cream, pumpkin, maple syrup, cream cheese, half and half, vanilla and spices.
I’ll share some top questions about this recipe, and then the recipe card further down the post.
What is the difference between half and half and whipping cream?
Have just whipping cream in your fridge? Or just half and half? Can they be used interchangeably? Let’s talk about the differences.
Half-and-half is a mixture of equal parts whole milk and cream. It’s used in recipes such as Mac and cheese, baked goods and scrambled eggs. It contains 10.5 percent and 18 percent milk fat.
Heavy cream is a high-fat cream that is made from the milk fat that collects on top of fresh milk that hasn’t been homogenized. It contains between 36 and 40 percent milk fat.
Heavy whipping cream and whipping cream are the same thing.
You can sometimes, but not all the time, use them interchangeably.
Heavy cream is richer and, due to the higher fat content, is best for whipped cream. Half and half doesn’t have enough fat to hold the stiff peaks needed for whipped cream.
What is the difference between pumpkin pie filling and pumpkin puree?
There is a notable and important difference between pumpkin pie filling and pumpkin puree.
Pumpkin puree is simply cooked and mashed squash. It can be labeled as 100% pure pumpkin, pumpkin puree or simply “pumpkin.” Regardless of what it’s called, pumpkin puree will never contain any sort of seasonings or sugar.
Pumpkin pie filling, on the other hand, is a mixture of cooked, mashed winter squash blended with sweetener and spices. It’s an ideal shortcut for pumpkin pie.
What is in pumpkin pie spice?
Pumpkin spice (a.k.a. pumpkin pie spice) is an aromatic blend of cinnamon, nutmeg, cloves, and ginger. Sometimes allspice is included.
Prep Time
10 minutes
Additional Time
30 minutes
Total Time
40 minutes
Ingredients
- 1 pint heavy whipping cream
- 6 T. real maple syrup, divided
- 1 15-oz. can pumpkin purée (not pumpkin pie filling)
- 8 oz. cream cheese, softened, cubed
- 2 T. pumpkin pie spice
- 1 t. real vanilla extract
- 1/3 c. half & half
- Optional:
- Pecan halves or pieces
- Ground cinnamon, for dusting
- cookies, for serving
Instructions
Begin by beating the heavy whipping cream in a large bowl with a hand mixer until it doubles in size. Then, add 2 tablespoons of maple syrup and continue beating until mixture 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 smooth and blended.
Taste and adjust seasonings, if desired, and transfer to individual dessert bowls or ramekins. Cover and place in the refrigerator to chill for at least 1 hour.
To serve, remove from refrigerator and top with maple whipped cream, pecans, and a sprinkle of ground cinnamon, if desired. Enjoy!
If you try this recipe, let us know how it is!
For more fall fun, check out these fall crafts for adults and these fall treats to try! Perfect for movie nights, bake sales, chili cook off get togethers and more.
Thanks for reading all about our Creamy Pumpkin Mousse with Maple Whipped Cream. Have a great day!