Taste of Home
Pumpkin Mousse Trifle
TOTAL TIME: Prep: 45 min. + chilling Bake: 30 min. + cooling
YIELD: 14 servings.
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
Ingredients
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1 cup sugar
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1 cup canned pumpkin
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1/3 cup canola oil
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2 large eggs, room temperature
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1 cup all-purpose flour
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1 teaspoon baking soda
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1 teaspoon ground cinnamon
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1/2 teaspoon salt
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SUGARED PECANS:
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1 large egg white
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2 cups coarsely chopped pecans
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1/2 cup sugar
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1/2 cup packed brown sugar
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PUMPKIN MOUSSE:
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2 packages (8 ounces each) cream cheese, softened
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1-1/2 cups confectioners' sugar
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1 can (15 ounces) pumpkin
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1 teaspoon ground cinnamon
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1 teaspoon vanilla extract
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1 carton (16 ounces) frozen whipped topping, thawed, divided
Directions
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1.
Preheat oven to 325°. 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.
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2.
Transfer to a greased and floured 9-in. square baking pan. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut cake into 3/4-in. cubes.
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3.
Meanwhile, increase oven setting to 350°. Whisk egg white; stir in pecans and sugars. Transfer to a foil-lined baking sheet. Bake 9-13 minutes or until puffed, stirring once. Cool completely.
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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.
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5.
In a 3-1/2-qt. trifle bowl or glass serving bowl, layer half each of the cake, pumpkin mousse, remaining whipped topping and pecans. Repeat layers. Cover and refrigerate for at least 2 hours.
Nutrition Facts
1 cup: 592 calories, 35g fat (14g saturated fat), 66mg cholesterol, 290mg sodium, 63g carbohydrate (47g sugars, 4g fiber), 7g protein.
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