Pumpkin Mousse Trifle

Name: Pumpkin Mousse Trifle
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 14 servings.
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

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

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

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.
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.
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.
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 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.

Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Reviews

Click stars to rate

Average Rating:

kathleen

Sep 28, 2017

Sounds easy& yummy! 5stars!
silverfox2951

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.
susie78

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.
jksjkc

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.
jksjkc

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.
Karenbv

Nov 17, 2012

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

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
Becky01089

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!
AllisonD

Nov 17, 2011

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

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