Pumpkin Mousse in a Pumpkin
Rich and creamy, this mousse is a real showstopper when served in a hollowed-out pumpkin. The presentation is sure to impress.
|1||medium pie pumpkin (about 2 pounds)|
|3/4 teaspoon||ground cinnamon, divided|
|1/3 cup||vanilla or white chips|
|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