Easy Pumpkin Mousse

The only thing better than a Pumpkin Spice dessert…is a Pumpkin Spice dessert that takes minutes to make. This easy peasy mousse tastes like the best pumpkin pie you’ve ever tasted but with a creamy, whipped texture. Eat it on its own or layer it with Biscoff crumbs for the perfect buttery crunch! I love to serve mine in little jars and sometimes even top them with a dollop of fresh whipped cream and extra pumpkin pie spice dusted on top.

Ingredients-

6 oz Mascarpone cheese

1/3 cup packed dark brown sugar

1/4 cup pure maple syrup

3/4 cup pumpkin puree (Libbys 100% pumpkin preferred)

1 teaspoon pumpkin pie spice

1/4 teaspoon cinnamon 

1/4 teaspoon fine table salt

1 teaspoon vanilla bean paste (or pure vanilla extract)

1/2 cup heavy cream

1 tablespoon white sugar 

Optional Garnish- Crushed Biscoff Cookies 

Steps-

1. Using electric hand beaters or by hand with a whisk, beat the mascarpone, dark brown sugar, maple syrup, pumpkin puree, pumpkin pie spice, cinnamon and salt in a bowl until creamy and combined, about 3 minutes. 

2. In a separate bowl, beat the heavy cream, 1 tablespoon of white sugar and vanilla bean paste until stiff peaks form. 

3. Add the whipped cream into the pumpkin mixture and blend on low speed just until combined.

4. Scoop the cream into a piping bag or use a spoon to portion the mousse out into 6 jars or dishes. If you would like to add the Biscoff crumbs (which i highly suggest because it is DELISH), add some of the crushed cookie crumbs to the bottom of each jar in a thin layer, top the crumbs with mousse and then top the mousse with more Biscoff crumbs.

5. Cover the jars or dishes with lids or plastic wrap and then refrigerate for at least 1 hour or even overnight then enjoy! (honestly you can eat it right away but chilling it makes it even better, if you can wait!)