Pumpkin Mousse

Pumpkin Mousse

1 medium pie pumpkin (about 2 pounds)
2 tbsp sugar
3/4 tsp ground cinnamon, divded
1/3 cup vanilla or white chips
2 tbsp milk
1 pkg (3 ounces) cream cheese, softened
1/3 cup confectioners' sugar
1/3 cup solid-pack pumpkin
1 tsp grated orange peel
1 cup heavy whipping cream, whipped

Cut the top off the pumpkin. Scoop out and discard the seeds. In a small bowl, combine the sugar and 1/2 teaspoon cinnamon. Sprinkle the inside of the pumpkin. Replace the pumpkin top. Place on a baking sheet. Bake at 400 for 25-30 minutes or until crisp-tender. Cool on a wire rack. Meanwhile, microwave the vanilla chips with the milk at 70 % powder. Stir until smooth. Cool to room temperature. In a bowl, beat the cream cheese and the confectioners sugar until smooth. Beat in the pumpkin, orange peel, and remaining cinnamon. Fold in the whipped cream. Remove the pumpkin top. Spoon the mousse into the pie pumpkin. Refrigerate the leftovers. Makes 4 servings