Yields: 4 Servings

Prep Time: 20 Min + cooling, Bake 25 Min + cooling
Level: Easy

Needed:
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

Directions:
1. 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 degrees for 25-30 minutes or until crisp-tender. Cool on a wire rack.

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

3. 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.

Note: The pumpkin is not fully cooked so that it holds its shape. It is used as a serving browl for the mousse and is not meant to be eaten. You can also omit the pumpkin and serve the mousse in chocolate dessert shells/cups and sprinkle a little cinnamon on top.

© Taste of Home, Halloween Food and Fun, October 2010