Hannah’s pumpkin mousse trifle

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pumpkin mousse trifle, trifle desserts, pumpkin trifle recipe, easy desserts

Made up of layers of cake, custard, and fruit, trifles are a treat for the eye and the stomach. Hannah Santucci from Become’s Marketing Division shares a recipe that incorporates sugared pecans and a pumpkin mousse, wonderfully appropriate for fall and winter holiday meals.

Since trifles are multi-layered desserts, the recipe includes directions to make cake, sugared pecans, and pumpkin mousse.

Ingredients list:

For the cake:

  • 1 cup sugar
  • 1 can of pumpkin (15 ounces)
  • 1/3 cup canola oil
  • 2 eggs
  • 1 cup all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

For sugared pecans:

  • 1 egg white
  • 2 cups coarsely chopped pecans
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar

For the pumpkin mousse:

  • 2 packages (8 ounces each) cream cheese, softened
  • 1-1/2 cups confectioners’ sugar
  • 1 can of pumpkin (15 ounces)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1 carton (16 ounces) frozen whipped topping, thawed, divided

Directions:

For the cake:

In a large bowl, beat the sugar, pumpkin, oil and eggs until well blended. It will look a little oily, so just keep mixing and folding. If there is a little oil, don’t worry it’ll go away when you add the dry ingredients.  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 at 325 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean. Because of the pumpkin, this will be a very moist cake so it may take a little longer than the 35 minutes. Let the cake cool in the pan on top of wire rack. Make sure the cake is cool to the touch before you cut it into 3/4-in. cubes.

For the sugared pecans:

Meanwhile, whisk egg white; stir in pecans and sugars. Transfer to a foil-lined baking sheet. Bake at 350 degrees F for 9-13 minutes or until puffed, stirring once. Cool completely, and then break into little pieces.

For the pumpkin mousse:

In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Add the pumpkin, cinnamon and vanilla. Gently, fold in 1-1/2 cups whipped topping.

Put it all together:

In a 3-1/2-qt. trifle bowl or glass serving bowl, layer half of the cake, pumpkin mousse, remaining whipped topping and pecans. Repeat layers. Cover and refrigerate for at least 2 hours.

Yield: 14 servings.

*Note, this is a very decadent dessert, to cut the richness, I also add some plain toasted pecans to the sugared pecans layer.

Trifle bowls of perfection

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