Introduction: Heavenly Pumpkin Mousse
One of desserts on our Thanksgiving dinner last night :)
Step 1: 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.
Step 2: Pumpking 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 :)
Step 3: Happy Thanksgiving~
Note: store leftover in the fridge OR serve leftover in bowl/cups
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