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Pumpkin Mousse in a Pumpkin

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

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 whole milk
  • 3 ounces cream cheese, softened
  • 1/3 cup confectioners' sugar
  • 1/3 cup solid-pack pumpkin
  • 1 teaspoon grated orange zest
  • 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.
Nutrition Facts
1 each: 431 calories, 34g fat (21g saturated fat), 93mg cholesterol, 100mg sodium, 30g carbohydrate (28g sugars, 1g fiber), 4g protein.
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