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Pumpkin Mousse Trifle

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
  • Total Time
    Prep: 45 min. Bake: 30 min. + chilling
  • Makes
    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

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.
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Reviews

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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.

  • djtg
    Dec 26, 2012

    No comment left

  • 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

  • sj55
    Oct 18, 2012

    No comment left

  • duffordlau
    Oct 17, 2012

    No comment left