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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

  • 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.

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