Ingredients

The following ingredients have 4 Servings
  • 1 pint heavy whipping cream
  • 6 tablespoons real maple syrup (divided)
  • 15 ounce can pumpkin purée (not pumpkin pie filling)
  • 8 ounce cream cheese (softened, cubed)
  • 2 tablespoons pumpkin pie spice
  • 1 teaspoons vanilla extract
  • 1/3 cup half & half
  • pecan halves (for serving)
  • ground cinnamon or nutmeg (for dusting)

Instruction

  • In a mixing bowl, beat the heavy whipping cream in a large bowl until it doubles in size. Add 2 tablespoons of maple syrup and continue beating until light and fluffy. Cover and place in the refrigerator until ready to use.
  • In a separate mixing bowl, beat the pumpkin purée, cream cheese, pumpkin pie spice, vanilla extract, half & half, and remaining maple syrup until thoroughly blended.
  • Transfer to individual dessert bowls. 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 or nutmeg.