Prep time: 10 minutes + time to chill
Cook time: n/a
1 pint heavy whipping cream
6 T. real maple syrup, divided
1 15-oz. can of pumpkin purée (not pumpkin pie filling)
8 oz. cream cheese, softened, cubed
2 T. pumpkin pie spice
1 t. real vanilla extract
1/3 c. half & half
Ground cinnamon for dusting
Ginger Snap cookies for serving
- 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.
- 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.
- 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 the refrigerator. At Functional Medicine Los Angeles, we suggest topping it with maple whipped cream, pecans, and a sprinkle of ground cinnamon, if desired.
Let Functional Medicine Burbank know if you enjoy this delicious and healthy recipe.
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