(1)8-ounceCream Cheese(room temperature and softened)
(1)15-ouncePumpkin Puree(Simple Truth 100% Organic)
1cupHeavy Cream(divided)
1/2cup100% Real Maple Syrup(may use Swerve sweetener or sugar instead)
2teaspoonsPure Vanilla Extract
2teaspoonsPumpkin Pie Spice
2Tablespoons100% 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.