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Pumpkin Mousse Trifle Recipe

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This recipe for Pumpkin Mousse Trifle is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup sugar (can replace ½ cup with honey)
1 cup canned pumpkin
⅓ cup canola oil
2 eggs
1 cup all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt

Sugared Pecans:
1 egg white
2 cups coarsely chopped pecans
½ cup sugar
½ cup packed brown sugar

Pumpkin Mousse:
2 pkgs cream cheese, softened
1½ cups confectioners sugar
1 cup canned pumpkin
1 tsp ground cinnamon
1 tsp vanilla extract
1 carton (16oz) whipped topping
Directions:
Directions:
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" square baking pan. Bake at 325º F for 30-35 minutes or until a toothpick inserted near the centre comes out clean. Cool on a wire rack. Cut cake into ¾" cubes.
Meanwhile, whisk egg white; stir in pecans and sugars. Transfer to a oiled, foil-lined baking sheet. Bake at 350º F for 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 1½ cups whipped topping.
In a 3½ qt trifle bowl or glass serving bowl, layer half of the cake, pumpkin mousse, whipped topping and pecans. Repeat layers. Cover and refrigerate for at least 2 hours.

 

 

 

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