Pumpkin Mousse - Carolina Country

Pumpkin Mousse

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Pumpkin Mousse


  • 1 medium pie pumpkin (about 2 pounds)
  • 2 tablespoons sugar
  • ¾ teaspoon ground cinnamon, divided
  • ⅓ cup vanilla or white chips
  • 2 tablespoons milk
  • 1 package (3 ounces) cream cheese, softened
  • ⅓ cup confectioners’ sugar
  • ⅓ cup solid-pack pumpkin
  • 1 teaspoon grated orange peel
  • 1 cup heavy whipping cream, whipped


  1. Cut top off pumpkin; scoop out and discard seeds. In a small bowl combine sugar and ½ teaspoon cinnamon; sprinkle inside of pumpkin. Replace pumpkin top.

  2. Place on a baking sheet. Bake at 400 degrees for 25–30 minutes or until crisp-tender. Cool on a wire rack.

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

  4. In a bowl, beat cream cheese and confectioners' sugar until smooth. Beat in the pumpkin, orange peel, melted chips and remaining cinnamon. Fold in whipped cream. Spoon into pie pumpkin. Refrigerate leftovers.

    Note: The 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.

Recipe courtesy of

Taste of Home

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Comments (2)

  • Sounds delicious - we want to make this for Thanksgiving, but have no idea how many servings this recipe makes.

    Roseanne Rosvally |
    November 20, 2014 |

  • It makes 4 servings. Sorry for the oversight.

    Carolina Country |
    November 21, 2014 |

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