Pumpkin Mousse In A Pumpkin

• 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 whole milk
• 3 ounces cream cheese, softened
• 1/3 cup confectioners' sugar
• 1/3 cup solid-pack pumpkin
• 1 teaspoon grated orange zest
• 1 cup heavy whipping cream, whipped

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
2. . Bake at 400u0b0 for 25-30 minutes or until crisp-tender. Cool on a wire rack.
3. Meanwhile, microwave vanilla chips with milk at 70% power; stir until smooth. Cool to room temperature.
4. 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.
5. Refrigerate leftovers.

pumpkin, sugar, ground cinnamon, vanilla, milk, cream cheese, sugar, solidpack pumpkin, orange zest, heavy whipping cream

Taken from www.tasteofhome.com/recipes/pumpkin-mousse-in-a-pumpkin/ (may not work)