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Ingredients
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Pumpkin cream base
Stabilizer (optional)
Garnish (optional)
Method
Pumpkin cream base
Prepare cream cheese and pumpkin
Remove cream cheese from refrigerator 15–30 minutes before starting so it softens slightly. In a medium bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, maple syrup, vanilla extract, ground cinnamon, ground ginger, ground nutmeg, and salt until smooth and uniform.
Beat cream cheese into pumpkin mixture
Add the softened cream cheese to the pumpkin mixture. Using a hand mixer or stand mixer on low, beat until the cream cheese is fully incorporated and the mixture is smooth, about 1–2 minutes. Scrape down the bowl as needed.
Whip heavy cream
In a separate chilled bowl, pour the chilled heavy cream. Using clean beaters, whip the cream to soft peaks — when the cream holds a peak but still has a slight droop. This should take about 2–3 minutes on medium-high speed.
Fold whipped cream into pumpkin
Gently fold about one-third of the whipped cream into the pumpkin/cream cheese mixture to lighten it. Then fold in the remaining whipped cream in two additions, using a rubber spatula and folding motion to maintain as much air as possible. Stop once the mixture is homogeneous and light.
Stabilizer (optional)
Bloom and dissolve gelatin
If using gelatin for extra stability, sprinkle the unflavored gelatin over the cold water in a small ramekin and let it sit 3–5 minutes to bloom. Microwave the bloomed gelatin for 5–7 seconds or warm it gently over a double boiler until fully melted (do not boil).
Incorporate gelatin
Temper a small spoonful of the pumpkin cream into the dissolved gelatin to equalize temperature, then stir that back into the main pumpkin cream bowl quickly and fold to combine. Immediately portion into serving cups because gelatin will begin to set as it cools.
Chilling and serving
Spoon or pipe the pumpkin cream into 6 small serving cups or ramekins, filling each about 3/4 full. Smooth the tops with a spatula.
Cover the cups and refrigerate at least 2 hours (preferably 4 hours) until chilled and slightly set. If you did not use gelatin, the texture will be mousse-like but softer; gelatin will produce a slightly firmer cream.
Before serving, top each portion with a dollop of whipped cream, a sprinkle of toasted pecans, and a light dusting of ground cinnamon. Serve chilled.