Pumpkin Mousse in a Pumpkin

Serves: 4

Rich and creamy, this mousse is a real showstopper when served in a hollowed-out pumpkin. The presentation is sure to impress.

Yield: 4 servings
Prep Time:
Cook Time:
Total Time:


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 milk
1 package (3 ounces) 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


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. Yield: 4 servings.

Editorís 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 it not meant to be eaten.

Read more: http://www.tasteofhome.com/recipes/pumpkin-mousse-in-a-pumpkin#ixzz3IRuVRa40

Source: tasteofhome.com

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