Total time: 15M
8 ounces cream cheese softened
1/2 cup BBF Agave
2 tsp pumpkin pie spice
15 ounces pure 100% pumpkin puree
1 pint whipping cream
1/4 cup BBF Agave
2 tsp vanilla
In a medium-size bowl, whip together the cream cheese, BBF Agave, and pumpkin pie spice until light and fluffy and completely blended.
Add the pumpkin puree and mix until combined.
In a separate bowl, whip together the whipped cream, BBF Agave, and vanilla extract until it becomes thick and medium peaks form.
Fold together about ¾ of the whipped topping with the pumpkin cheesecake mixture until completely mixed in.
Spoon the mousse into individual cups. Use the remaining ¼ of the whipped topping to top the mousse. Then sprinkle on cinnamon or candied pecans.