creamy pumpkin mousse with Maple whipped cream
Servings
4 -6
Prep time:
 10 minutes + time to chill
Cook time:
n/a
Ingredients
1 16-oz. box spaghetti
2 T. unsalted butter
½ large red onion, diced
3-4 cloves garlic, minced
½ t. ground cumin, divided
Sea salt and black pepper, to taste
1¼ lbs. large shrimp, peeled and deveined
3 T. fresh parsley, chopped
2 large lemons, cut into wedges, divided
2 T. unsalted butter
½ large red onion, diced
3-4 cloves garlic, minced
½ t. ground cumin, divided
Sea salt and black pepper, to taste
1¼ lbs. large shrimp, peeled and deveined
3 T. fresh parsley, chopped
2 large lemons, cut into wedges, divided
Optional, To Serve:
Parmesan cheese, freshly grated
Parmesan cheese, freshly grated
Step by Step Instructions
-
1Â Beat the heavy whipping cream in a large bowl with a hand mixer 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.
2.   Beat the pumpkin purée, cream cheese, pumpkin pie spice, vanilla extract, half &half, and remaining maple syrup in a large mixing bowl with a hand mixer until thoroughly blended.
3.   Taste and adjust seasonings, as desired, and 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, if desired. Enjoy!
