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Pumpkin Mousse

Pumpkin Mousse
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
4 ServingsPrep: 20 min. + cooling Bake: 25 min. + cooling

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.
© Taste of Home 2013

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Pumpkin Mousse (continued)

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.
© Taste of Home 2013