Pumpkin Mousse Trifle

Name: Pumpkin Mousse Trifle
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 14
Cuisine: English, British, Scottish, European
Ingredients: 1 teaspoon baking soda; 118 milliliters packed brown sugar; 237 milliliters canned pumpkin; 79 milliliters canola oil; 355 milliliters confectioners sugar; 454 grams packages each) cream cheese, softened; 1 egg white; 2 eggs; 237 milliliters all-purpose flour; 1 teaspoon ground cinnamon; 473 milliliters coarsely chopped pecans; 1 teaspoons salt; 425 grams can solid-pack pumpkin; 118 milliliters sugar; 1 teaspoon vanilla extract; 454 grams carton frozen whipped topping, thawed, divided

You can never have too many dessert recipes, so give Pumpkin Mousse Trifle a try. This recipe serves 14. One serving contains 508 calories, 7g of protein, and 33g of fat. It is a budget friendly recipe for fans of European food. If you have baking soda, salt, confectioners' sugar, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes.

Instructions

In a large bowl, beat the sugar, pumpkin, oil and eggs until well blended.

Ingredients you will need

Pumpkin

Sugar

Egg

Cooking Oil

Equipment you will use

Bowl

Combine the flour, baking soda, cinnamon and salt; gradually beat into pumpkin mixture until blended.

Ingredients you will need

Baking Soda

Cinnamon

Pumpkin

All Purpose Flour

Salt

Transfer to a greased and floured 9-in. square baking pan.

Equipment you will use

Baking Pan

Bake at 325° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Equipment you will use

Toothpicks

Wire Rack

Oven

Cut cake into 3/4-in. cubes.

Meanwhile, whisk egg white; stir in pecans and sugars.

Ingredients you will need

Egg Whites

Pecans

Equipment you will use

Whisk

Transfer to a foil-lined baking sheet.

Equipment you will use

Baking Sheet

Aluminum Foil

Bake at 350° for 9-13 minutes or until puffed, stirring once. Cool completely.

Equipment you will use

Oven

In a large bowl, beat cream cheese and confectioners' sugar until smooth.

Ingredients you will need

Powdered Sugar

Cream Cheese

Equipment you will use

Bowl

Add the pumpkin, cinnamon and vanilla. Fold in 1-1/2 cups whipped topping.

Ingredients you will need

Whipped Topping

Cinnamon

Pumpkin

Vanilla

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.

Ingredients you will need

Whipped Topping

Pumpkin

Pecans

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

1teaspoon

baking soda 118milliliters

packed brown sugar 237milliliters

canned pumpkin 79milliliters

canola oil 355milliliters

confectioners' sugar 454grams

packages each) cream cheese, softened 1

egg white 2

eggs 237milliliters

all-purpose flour 1teaspoon

ground cinnamon 473milliliters

coarsely chopped pecans 1teaspoons

salt 425grams

can solid-pack pumpkin 118milliliters

sugar 1teaspoon

vanilla extract 454grams

carton frozen whipped topping, thawed, divided

Recommended wine: Cream Sherry, Port, Moscato Dasti

Trifle can be paired with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.

NV Johnson Estate Cream Sherry

Very aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "