Step 1

In a mixing bowl, beat the heavy whipping cream in a large bowl 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.

Step 2

In a separate mixing bowl, beat the pumpkin purée, cream cheese, pumpkin pie spice, vanilla extract, half & half, and remaining maple syrup until thoroughly blended.

Step 3

Transfer to individual dessert bowls. Cover and place in the refrigerator to chill for at least 1 hour.

Step 4

To serve, remove from refrigerator and top with maple whipped cream, pecans, and a sprinkle of ground cinnamon or nutmeg if desired.