A rich and creamy no-bake mousse, made with canned pumpkin, Greek yogurt, and sweetened with maple syrup. Top with caramel sauce for a special fall dessert.
Cut cream cheese into cubes, then add to a mixing bowl or the bowl of a stand mixer. Beat until smooth. Add maple syrup, spices, pumpkin and Greek yogurt and continue beating until well blended and no lumps remain.
In a separate bowl with clean beaters, beat whipping cream until stiff peaks form. 1 ½ cups of whipping cream will yield up to 3 cups of whipped cream. Set aside 1 cup for garnishing finished desserts. Fold the remaining 2 cups into the pumpkin mixture.
Divide among 8 dessert dishes. Chill until set. Just before serving, add a dollop of whipped cream and a drizzle of caramel sauce, if desired.
Notes
Nutrition information does not include optional caramel sauce.Make sure to take your cream cheese out of the refrigerator ahead of time and let it come to room temperature. If you try to whip cold cream cheese, the mousse will be lumpy.Add whipped cream or other toppings just before serving. See the post for additional fun topping ideas and different ways to serve this mousse.This no-bake dessert should be kept refrigerated.