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Pumpkin Mousse Trifle

10 reviews
Contest Ribbon Contest Winner
Test Kitchen Approved
Total Time

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

Makes

14 servings

Updated: Nov. 03, 2022
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
Pumpkin Mousse Trifle
Pumpkin Mousse Trifle Recipe photo by Taste of Home
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Ingredients

  • 1 cup sugar
  • 1 cup canned pumpkin
  • 1/3 cup canola oil
  • 2 large eggs, room temperature
  • 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) pumpkin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 carton (16 ounces) frozen whipped topping, thawed, divided

Directions

  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.
  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.
  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.
  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 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.