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

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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 large eggs
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • SUGARED PECANS:
  • 1 large 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: 592 calories, 35g fat (14g saturated fat), 66mg cholesterol, 290mg sodium, 63g carbohydrate (47g sugars, 4g fiber), 7g 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


Reviews for Pumpkin Mousse Trifle

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
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3 Star
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MY REVIEW
silverfox2951 User ID: 6536833 196334
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
susie78 User ID: 1374739 186759
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
jksjkc User ID: 6990508 182363
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
jksjkc User ID: 6990508 135994
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
Karenbv User ID: 2036889 198160
Reviewed Nov. 17, 2012

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

MY REVIEW
sthrnsunshyne User ID: 2426044 196669
Reviewed Nov. 5, 2012

"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"

MY REVIEW
Becky01089 User ID: 2706873 135980
Reviewed Nov. 25, 2011

"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!"

MY REVIEW
AllisonD User ID: 6335258 114658
Reviewed Nov. 17, 2011

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

MY REVIEW
kealiegrimm User ID: 5240677 135978
Reviewed Nov. 12, 2011

"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"

MY REVIEW
Nicole1183 User ID: 6258868 135957
Reviewed Oct. 7, 2011

"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!"

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