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Pumpkin Mousse Trifle Recipe

Pumpkin Mousse Trifle Recipe photo by Taste of Home

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You can speed up this recipe by using a store-bought pound cake or baking and freezing one ahead of time. The sugared pecans can also be prepared in advance and stored in an airtight container.—Becky McClaflin, Blanchard, Oklahoma

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Pumpkin Mousse Trifle Recipe

Prep: 45 min. Bake: 30 min. + chilling

Yield: 14 Servings

45 30 75

Ingredients

1 cup sugar
1 cup canned pumpkin
1/3 cup canola oil
2 eggs
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
SUGARED PECANS:
1 egg white
2 cups coarsely chopped pecans
1/2 cup sugar
1/2 cup packed brown sugar
PUMPKIN MOUSSE:
2 packages (8 ounces each) cream cheese, softened
1-1/2 cups confectioners' sugar
1 can (15 ounces) solid-pack pumpkin
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 carton (16 ounces) frozen whipped topping, thawed, divided

Directions

In a large bowl, beat the sugar, pumpkin, oil and eggs until well blended. Combine the flour, baking soda, cinnamon and salt; gradually beat into pumpkin mixture until blended.
Transfer to a greased and floured 9-in. square baking pan. Bake at 325° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut cake into 3/4-in. cubes.
Meanwhile, whisk egg white; stir in pecans and sugars. Transfer to a foil-lined baking sheet. Bake at 350° for 9-13 minutes or until puffed, stirring once. Cool completely.
In a large bowl, beat cream cheese and confectioners' sugar until smooth. Add the pumpkin, cinnamon and vanilla. Fold in 1-1/2 cups whipped topping.
In a 3-1/2-qt. trifle bowl or glass serving bowl, layer half of the cake, pumpkin mousse, remaining whipped topping and pecans. Repeat layers. Cover and refrigerate for at least 2 hours. Yield: 14 servings.

Nutritional Facts 1 cup equals 592 calories, 35 g fat (14 g saturated fat), 66 mg cholesterol, 290 mg sodium, 63 g carbohydrate, 4 g fiber, 7 g protein.

Originally published as Pumpkin Mousse Trifle in Country Woman December/January 2012, p38

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Reviews for Pumpkin Mousse Trifle

Pumpkin Mousse Trifle

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Reviewed on Jan. 02, 2013 by susie78

This recipe is awesome. I am not a fan of Cool Whip so I used whipping cream. Amazing! Make extra pecans for salads and toppings because you will love them.

Reviewed on Nov. 24, 2012 by jksjkc

This is absolutely delicious. Huge hit on Thanksgiving, there was nothing left over and lots of comments as the best dessert. Will be making again! It's lighter than I expected and not too sweet. I used chopped pecans, the picture shows whole pecans. I liked it better because it was like a layer of praline crunchy goodness. I also let I sit in the fridge for about 5 hours before serving. Made the cake two nights before and froze it in a gallon size Ziploc. It made it easier to cut while semi-frozen, no crumble.

Reviewed on Nov. 23, 2012 by jksjkc

Reviewed on Nov. 17, 2012 by Karenbv

made this for the first time and took to gathering...it was such a hit...it is delicious....

Reviewed on Nov. 05, 2012 by sthrnsunshyne

I made this for a luncheon at work, and the ladies loved it! I used Sara Lee pound cake and that worked well. I have had to make copies to give to the Ladies

Reviewed on Nov. 25, 2011 by Becky01089

This dessert is awesome! Baking the cake and the pecans the day before putting it all together cut down on prep time. It was a huge hit on Thanksgiving. Will definitely make this again and again and again!

Reviewed on Nov. 17, 2011 by AllisonD

I even messed up and added all the whipped cream to the mousse and it turned out well

Reviewed on Nov. 12, 2011 by kealiegrimm

This recipe was AWESOME!!!!! Made it for a family gathering and it was a huge hit! Had many people asking for the recipe I will be making this again!! 5 star plus

Reviewed on Oct. 07, 2011 by Nicole1183

Time consuming, but definitely worth it! The flavor of the mousse got even better after chilling in the refrigerator for a couple of hours. I'd definitely make it again!