Pumpkin Mousse

desserts

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Servings: 4

Ingredients

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

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.
Place on a baking sheet. Bake at 400 degrees for 25–30 minutes or until crisp-tender. Cool on a wire rack.
Meanwhile, microwave vanilla chips with milk at 70 percent 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, 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.