Pumpkin Mousse

So this recipe is adapted from one I found in A Taste of Home magazine. I was somewhat disappointed with the consistency and spice so I modified to my tastes. What's below is the recipe with my modifications.

1 medium pie pumpkin (about 5 pounds)
3 tbsp brown sugar
ground cinnamon
allspice
pumpkin pie spice
1 c white chocolate chips, melted to smooth and creamy
2 tbsp milk
1 package plus 3 ounces cream cheese, softened
2/3 c confectioners sugar
1 small can Libby's solid pack pumpkin
1/2 tsp gratedorange peel
1 cup heavy whipping cream, whipped to thick whipped cream consistency

Preheat oven to 400. Scoop out pumpkin and seeds. Combine brown sugar and cinnamon, allspice and pumpkin pie spice (to taste). Sprinkle inside the pumpkin and bake 25-30 minutes. Remove to a rack and let cool.

Melt white chocolate chips. Stir until smooth. Blend cream cheese, sugar, and orange peel. Add in melted white chocolate. Blend in pumpkin. Add cinnamon, allspice and pumpkin pie spice to taste. Fold in whipping cream. Refrigerate both pumpkin and mousse (separately) overnight. Once mousse is set and pumpkin is thoroughly cooled, spoon mousse into pumpkin.

Serve with ginger snaps and ENJOY!