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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


  • 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


  • 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.
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 is not meant to be eaten.
Nutrition Facts
1 each: 431 calories, 34g fat (21g saturated fat), 93mg cholesterol, 100mg sodium, 30g carbohydrate (28g sugars, 1g fiber), 4g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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Average Rating:
  • NanZim
    Nov 8, 2017

    This is creamy with a great pumpkin taste. My husband likes to use it as a dip for gingersnap cookies.

  • Bowencj
    Sep 17, 2015

    So, you only scoop out the seeds and leave the pumpkin to bake in the oven?

  • TBmswain
    Oct 16, 2013

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

  • pattyamoore
    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.

  • pattyamoore
    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.

  • cellocookie
    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!!

  • robinp31687
    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.

  • VocalEdge
    Oct 16, 2011

    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.

  • kkj1259
    Oct 8, 2011

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

  • kaylab5
    Sep 22, 2011

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