Pumpkin Mousse Trifle With Cranberries And Apricot Orange Sauce Recipes

PUMPKIN MOUSSE TRIFLE

Pumpkin Mousse Trifle image

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

Provided by Taste of Home

Categories Desserts

Time 1h15m

Yield 14 servings.

Number Of Ingredients 20

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

Steps:

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 : Calories 592 calories, Fat 35g fat (14g saturated fat), Cholesterol 66mg cholesterol, Sodium 290mg sodium, Carbohydrate 63g carbohydrate (47g sugars, Fiber 4g fiber), Protein 7g protein.

PUMPKIN MOUSSE TRIFLE WITH CRANBERRIES AND APRICOT-ORANGE SAUCE

PUMPKIN MOUSSE TRIFLE WITH CRANBERRIES AND APRICOT-ORANGE SAUCE image

Yield 6-8

Number Of Ingredients 16

Ingredients

Streusel
1/3 cup plus 2 tablespoons old-fashioned oats
1/4 cup plus 2 tablespoons flour
1/4 cup brown sugar
1/4 cup granulated sugar
5 tablespoons butter, melted
Apricot-Orange Sauce
1/2 cup apricot jam
1/4 cup orange juice
Pumpkin Mousse
1 egg yolk or 1/4 cup pasteurized egg yolks
3/4 cup canned pumpkin pie filling
3/4 cup white chocolate chips
1 cup heavy cream
Store-bought spice cake mix, prepared per package directions and cooled
1/2 cup Ocean Spray Craisins

Steps:

For streusel: Preheat oven to 325°F. Line a sheet pan with foil; set aside. Combine oats, flour, brown sugar, and sugar in a medium bowl. Add melted butter and stir until mixture is crumbly. Pour onto prepared sheet pan; bake 15 to 20 minutes, or until golden brown. Set aside to cool; crumble into small pieces. For orange sauce: Combine apricot jam and orange juice in a medium bowl. Whisk together until smooth. For pumpkin mousse: Whisk egg yolk into pumpkin pie filling. Melt white chocolate chips in a microwave or using a double boiler. Whisk melted white chocolate into pumpkin mixture. Whip heavy cream to medium peaks. Gently fold whipped cream into pumpkin mixture. To serve: Cut spice cake into cubes. Place a dollop of mousse at the bottom of a serving dish. Top with cranberries and a drizzle of sauce. Place a few cubes of cake over mousse. Top with another layer of mousse, cranberries and sauce, then top with streusel.

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