Pumpkin Mousse Recipe

INGREDIENTS

In thebowl of a stand mixer fitted with the whisk attachment, beat 1½ cups of heavy cream along with the maple syrup and vanilla on medium speed until stiff peaks form, about 2 minutes.2 cups heavy cream,¼ cup maple syrup,1 teaspoon pure vanilla extract
Remove the mixture to a bowl and place it in the refrigerator while you make the pudding base.
Add the pumpkin puree, cream cheese, and pumpkin pie spice to the bowl of a stand mixer fitted with the paddle attachment and beat them together until combined, about 1 minute.1½ cups pumpkin puree,4 ounces cream cheese,1 teaspoon pumpkin pie spice
With the mixer on low, slowly add the milk and remaining ½ cup heavy cream. Mix until combined.1 cup whole milk
Add the pudding mix and whisk on medium speed until the mixture is well combined and thickened slightly, about 2 minutes.3.4 ounces vanilla pudding mix
Gently fold the whipped cream mixture into the pudding mixture.
Spoon or pipe the mousse into serving containers. Chill for at least 2 hours before serving.
Garnish with crumbled gingersnaps or graham crackers.

Make sure the temperatures of all of your ingredients are just right! The heavy cream should be cold and the cream cheese should be room temperature.
As tempting as it is to dive right in, give the mousse about 2 hours to set before you enjoy it.
When folding the whipped cream into the pudding mixture, make sure you don’t over mix, or the consistency will end up all wrong.

Storage: Store pumpkin mousse in an airtight container in the refrigerator for up to 2 days.