Heavenly Pumpkin Mousse

Raise your hands if you love pumpkin season. They are just colorful and lovely in various shapes 😀 I truly love Autumn, altho then it means Winter will be here soon and Winter here is tooooooo cold lol

We had our Thanksgiving (as Canadian Thanksgiving is earlier than our neighbor’s, the US) and I prepared this super good pumpkin mousse 😀 IT was one of the desserts on our Thanksgiving dinner, yep, I prepared other sweets too, you know me hahaha

Baking The Pumpkin

Cut the top of the pumpkin as shown, discard inside

Wash and pat dry then replace the top and bake at 400 F for 25-30 mins

Let cool on rack

Mix 1 tbsp ground walnut and icing sugar mixture with 1 tsp of cinnamon powder and sprinkle/brush this mixture inside the pumpkin once pumpkin is room temperature –> Important note, I used this mixture as I had leftover walnut mixture from making macarons, otherwise, before baking, mix 2 tbsp sugar with 1/2 tsp cinnamon powder and sprinkled inside of the pumpkin, then bake.

Pumpkin Mousse

• 1/3 c white chocolate chips
• 2 tbsp milk
• 1 block cream cheese
• 1/3 c icing sugar
• 1/3 c canned pumpkin puree
• a couple drops orange oil flavoring (you can use 1 tsp grated orange peel)
• 1 envelope of dream whip, prepared as directed on the envelope (you can use 1 c heavy cream, whipped)

On high, melt white chips with milk for 1 minute, on microwave, stir and let cool to room temperature

Beat cream cheese with icing sugar until creamy then add in orange oil while keep beating, followed with pumpkin puree

Fold in whipped cream and mix well

Scoop mousse into prepared pumpkin and your dessert is ready 🙂

Print Recipe

Pumpkin Mousse

Servings: 0

Ingredients

Mousse

• 1/3 c white chocolate chips
• 2 tbsp milk
• 1 block cream cheese
• 1/3 c icing sugar
• 1/3 c canned pumpkin puree
• a couple drops orange oil flavoring you can use 1 tsp grated orange peel
• 1 envelope of dream whip prepared as directed on the envelope (you can use 1 c heavy cream, whipped)

Pumpkin Rub

• 1 tbsp ground walnut mixed with icing sugar
• 1 tsp cinnamon powder

Instructions

Baking Pumpkin

• Cut the top of the pumpkin as shown, discard inside
• Wash and pat dry, sprinkle and rub walnut, then replace the top and bake at 400 F for 25-30 mins
• Let cool on rack

Mousse

• On high, melt white chips with milk for 1 minute, on microwave, stir and let cool to room temperature
• Beat cream cheese with icing sugar until creamy then add in orange oil while keep beating, followed with pumpkin puree
• Fold in whipped cream and mix well
• Scoop mousse into prepared pumpkin and your dessert is ready 🙂