Pumpkin Mousse

Submitted by Queen Dana

"Published in Taste of Home Cooking School Fall 2009. See http://www.tasteofhome.com/Recipes/Pumpkin-Mousse-4. 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"

 

• Ready In: 45mins
• Ingredients: 10
• Serves: 4

ingredients

• 1 medium pie pumpkin (about 2 pounds)
• 2 tablespoons sugar
• 3⁄4 teaspoon ground cinnamon, divided
• 1⁄3 cup vanilla or 1/3 cup white chocolate chips
• 2 tablespoons milk
• 1 (3 ounce) package 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.