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Pumpkin Mousse Recipe

Pumpkin Mousse Recipe photo by Taste of Home

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Rich and creamy, this mousse is a real showstopper when served in a hollowed-out pumpkin. The presentation is sure to impress. —Taste of Home Cooking School

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Pumpkin Mousse Recipe

Prep: 20 min. + cooling Bake: 25 min. + cooling

Yield: 4 Servings

20 25 45

Ingredients

1 medium pie pumpkin (about 2 pounds)
2 tablespoons sugar
3/4 teaspoon ground cinnamon, divided
1/3 cup vanilla or white chips
2 tablespoons milk
1 package (3 ounces) cream cheese, softened
1/3 cup confectioners' sugar
1/3 cup solid-pack pumpkin
1 teaspoon grated orange peel
1 cup heavy whipping cream, whipped

Directions

Cut top off pumpkin; scoop out and discard seeds. In small bowl, combine sugar and 1/2 teaspoon cinnamon; sprinkle inside of pumpkin. Replace pumpkin top. Place on a baking sheet. Bake at 400° for 25-30 minutes or until crisp-tender. Cool on a wire rack.
Meanwhile, microwave vanilla chips with milk at 70% power; stir until smooth. Cool to room temperature.
In a bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, orange peel, reserved melted chips and remaining cinnamon. Fold in whipped cream. Spoon into pie pumpkin.
Refrigerate leftovers. Yield: 4 servings.

Editor’s Note: The sugar pumpkin is not fully cooked so that it holds its color and shape. It is used as a serving bowl for the mousse and it not meant to be eaten.

Originally published as Pumpkin Mousse in Taste of Home Cooking School Collection Fall 2009, p70

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Reviews for Pumpkin Mousse

Pumpkin Mousse

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Reviewed on Oct. 18, 2012 by pattyamoore

Easy and quick to make. It can be used in many ways such as a pie filling, filling in cup cakes, or just by itself.

Reviewed on Oct. 18, 2012 by pattyamoore

easy and quick to make. It can be used in many ways such as a pie filling, filling in cup cakes, or just by itself as meant to be.

Reviewed on Oct. 10, 2012 by cellocookie

I didn't bother with the hallowed pumpkin, just made the mousse. For someone who doesn't like pumpkin pie, or anything else that has that squashy texture, the fact that I liked this and will most likely make again speaks volumes. I actually added a little more pumpkin than the recipe calls for...I didn't want to waste the 3 tablespoons extra I had. Thank you for the recipe! I finally have something pumpkin-y to make for the holidays!!

Reviewed on Aug. 09, 2012 by robinp31687

@kkj1259 and everybody else whose filling is like water...make sure to FOLD the whipped topping in. If you stir it in, it will be thin.

Reviewed on Oct. 16, 2011 by VocalEdge

This is a huge hit. People always talk about it and remember it. Preparing the pumpkin is time-consuming, but it's so pretty and fun. My dog just ate my old issue from a few years ago with this recipe. So I just got online to see if I could find it and now I'm a member lol.

Reviewed on Oct. 08, 2011 by kkj1259

my filling is like water, is there a way to thicken it!

Reviewed on Sep. 22, 2011 by kaylab5

This is my favorite fall recipe! I sprinkle mini chocolate chips on top. Great recipe!