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Pumpkin Mousse in a Pumpkin Recipe
Pumpkin Mousse in a Pumpkin Recipe photo by Taste of Home

Pumpkin Mousse in a Pumpkin Recipe

Publisher Photo
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
TOTAL TIME: Prep: 20 min. + cooling Bake: 25 min. + cooling
MAKES:4 servings
TOTAL TIME: Prep: 20 min. + cooling Bake: 25 min. + cooling
MAKES: 4 servings

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

  1. 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.
  2. Meanwhile, microwave vanilla chips with milk at 70% power; stir until smooth. Cool to room temperature.
  3. 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.
  4. 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

Reviews for Pumpkin Mousse in a Pumpkin

AVERAGE RATING
   (10)
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MY REVIEW
Reviewed Oct. 16, 2013

This is awesome! I took this to a birthday social and everyone raved over it. I will make this again.

MY REVIEW
Reviewed Oct. 18, 2012

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.

MY REVIEW
Reviewed Oct. 18, 2012

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.

MY REVIEW
Reviewed Oct. 10, 2012

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!!

MY REVIEW
Reviewed Aug. 9, 2012

@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.

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