Pumpkin Mousse

Directions

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.