The spicy-sweet flavors of pumpkin pie are whipped to velvety, airy perfection in this five-star Heavenly 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 c heavy cream, whipped
Preparing the pumpkin
Cut off the top of the pumpkin, 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.
For the 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 ?