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Pumpkin Mousse Trifle Recipe
Pumpkin Mousse Trifle Recipe photo by Taste of Home

Pumpkin Mousse Trifle Recipe

Read Reviews (10)
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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
TOTAL TIME: Prep: 45 min. Bake: 30 min. + chilling
MAKES:14 servings
TOTAL TIME: Prep: 45 min. Bake: 30 min. + chilling
MAKES: 14 servings

Ingredients

  • 1 cup sugar
  • 1 cup canned pumpkin
  • 1/3 cup canola oil
  • 2 eggs
  • 1 cup King Arthur Unbleached 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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
Originally published as Pumpkin Mousse Trifle in Country Woman December/January 2012, p38

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.

Reviews for Pumpkin Mousse Trifle(10)

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (0)
3 Star
 (0)
2 Star
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MY REVIEW
Reviewed Nov. 12, 2013

If you assembled this the night before would it become too soggy for the next days dessert? Thanking you in advance for an answer. I would like to make this for Thanksgiving.

MY REVIEW
Reviewed Jan. 2, 2013

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.

MY REVIEW
Reviewed Nov. 24, 2012

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.

MY REVIEW
Reviewed Nov. 23, 2012

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.

MY REVIEW
Reviewed Nov. 17, 2012

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

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