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Pumpkin Mousse Trifle

 Pumpkin Mousse Trifle
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
14 ServingsPrep: 45 min. Bake: 30 min. + chilling

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;

2 of 2

Pumpkin Mousse Trifle (continued)

Directions (continued)

  • 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.