This creamy, gluten-free, refined-sugar-free pumpkin pie is topped with light maple whipped cream. They’re perfect for a lighter, fall-inspired dessert!
It’s finally autumn!
If you’re looking for an easy and light dessert recipe to celebrate the flavors of the season, we’ve got you covered.
Today, we’re sharing a creamy pumpkin muffin that’s gluten-free and refined-sugar free! We served it with maple whipped cream (and garnished with ginger snaps – not necessarily gluten and sugar free but delicious nonetheless).
Although I love delicious, rich desserts, sometimes I want something lighter.
This gluten-free, refined-sugar-free recipe comes together in about 10 minutes and is an easy and light dessert option. It only needs 7 ingredients, including whipped cream, pumpkin, maple syrup, cream cheese, half-and-half, vanilla and spices.
I’ll share some important questions about this recipe, and then the recipe card at the bottom of the post.
What is the difference between half and half and whipped cream?
Do you only have whipping cream in your refrigerator? 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 is used in recipes such as macaroni and cheese, baked goods, and scrambled eggs. It contains 10.5 percent and 18 percent milk fat.
Heavy cream is high-fat cream made from milk fat that collects on top of fresh milk that has not been homogenized. It contains between 36 to 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, since it has a higher fat content, is best for whipped cream. Half-and-half does not contain 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 noticeable and important difference between pumpkin pie filling and pumpkin puree.
Pumpkin puree is simply cooked and mashed pumpkin. They can be classified as 100% pure pumpkin, pumpkin puree, or simply “pumpkin.” Regardless of its name, pumpkin puree will never contain any spices or sugar.
Pumpkin pie filling, on the other hand, is a mixture of cooked and mashed winter squash mixed with sweeteners and spices. It’s the perfect shortcut to pumpkin pie.
What is in pumpkin pie spice?
Pumpkin spice (also known as pumpkin pie spice) is an aromatic blend of cinnamon, nutmeg, cloves, and ginger. Sometimes spices are included.
Setup time
10 minutes
Extra time
30 minutes
Total time
40 minutes
ingredients
1 liter of heavy whipping cream, 6 tbsp. Real maple syrup, divided into 1 15 oz. can pumpkin puree (not pumpkin pie filling) 8 oz. Cream cheese, soft, cubed 2 tbsp. Pumpkin pie spices 1 tsp. Real vanilla extract 1/3 c. Half-and-Half Optional: pecan halves or ground cinnamon pieces, for sprinkling on cookies, for serving
directions
Start by beating the heavy whipping cream in a large bowl using a hand mixer until it doubles in volume. Then add 2 tablespoons of maple syrup and continue beating until the mixture is light and fluffy. Cover and place in the refrigerator until ready to use.
Beat pumpkin purée, cream cheese, pumpkin pie spice, vanilla extract, half-and-half, and remaining maple syrup in a large mixing bowl using a hand mixer until smooth and completely blended.
Taste and adjust seasoning, if desired, then transfer to individual dessert bowls or molds. Cover and place in the refrigerator to chill for at least an hour.
To serve, remove from the refrigerator and garnish with 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 desserts to try! Perfect for movie nights, bake sales, chili cook-offs, and more.
Thanks for reading all about our Creamy Pumpkin Mousse with Maple Whipped Cream. have a great day!
