To make pumpkin mousse, hollow out a 2-pound pumpkin, bake it, combine cream cheese and sugar with canned pumpkin, add whipped cream, and spoon the mousse into the prepared pumpkin shell. This recipe yields four servings.
Preheat the oven to 400 degrees Fahrenheit. Cut the top off a 2-pound pumpkin, and remove the seeds. Rub the interior with a mixture of 2 tablespoons white sugar and 1/2 teaspoon ground cinnamon. Set the pumpkin shell on a baking sheet, and bake it for 20 to 35 minutes. The shell is ready when it is slightly tender.
Take the pumpkin out of the oven, put it on a baking rack, and let it cool. Put 1/3 cup vanilla chocolate chips into a microwave-safe bowl, add 2 tablespoons milk, and melt the chocolate in the microwave. In the bowl of an electric mixer, combine 3 ounces softened cream cheese and 1/3 cup confectioner's sugar, and beat them together.
With the mixer running, add 1 1/3 cup canned pumpkin, 1 teaspoon grated orange peel and 1/4 teaspoon ground cinnamon. Pour in the melted chocolate, and beat the mousse until it is smooth. Use a spatula to fold in 1 cup whipped cream. Pack the mousse into the pumpkin shell, and serve immediately.