Spiced Pumpkin Mousse Trifle 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

Pumpkin Mousse Trifle image

This mousse owes its deliciousness to more than just pumpkin-namely PHILADELPHIA Cream Cheese, JELL-O Vanilla Pudding and COOL WHIP Whipped Topping.

Provided by My Food and Family

Categories Home

Time 3h25m

Yield 12 servings, 2/3 cup each

Number Of Ingredients 9

Ingredients

42 vanilla wafers, divided
1 pkg. ( 8 oz.) PHILADELPHIA Cream Cheese, softened
1 can (15 oz.) pumpkin
1 tsp. vanilla
1/2 tsp. pumpkin pie spice
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1-3/4 cups cold milk
2 cups thawed COOL WHIP Whipped Topping, divided
1/2 Autumn Spiced Nuts

Steps:

Arrange 32 wafers on bottom and up side of 2-1/2-qt. serving bowl. Beat cream cheese and pumpkin in medium bowl with mixer until blended. Add vanilla and pumpkin pie spice; mix well.
Beat pudding mix and milk in medium bowl with whisk 2 min. Let stand 5 min. Stir in 1-1/2 cups COOL WHIP. Add cream cheese mixture; mix well.
Spoon half the pudding mixture into prepared bowl; cover with layers of remaining wafers and remaining pudding mixture. Top with remaining COOL WHIP. Refrigerate several hours or until chilled.
Top dessert with Autumn Spiced Nuts just before serving.

Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 25 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

PUMPKIN MOUSSE TRIFLE

Pumpkin Mousse Trifle image

Provided by Marissa Goldberg

Categories Dessert Christmas Thanksgiving Spice Pumpkin Fall Winter Healthy Cinnamon Christmas Eve Sour Cream Nutmeg Seed Self Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 10

Ingredients

Vegetable oil cooking spray
1 tablespoon pumpkin seeds
1 cup canned pumpkin
1/8 teaspoon cinnamon
Pinch of ground nutmeg
Pinch of ground cloves
2 egg whites
1/2 cup plus 1 tablespoon sugar, divided
1/4 cup reduced-fat sour cream
8 store-bought shortbread cookies

Steps:

Heat oven to 325°F. Coat a baking sheet with cooking spray. Spread pumpkin seeds evenly on sheet; bake until golden, stirring once, about 25 minutes. In a bowl, mix pumpkin, cinnamon, nutmeg and cloves until smooth. In a second bowl, whip egg whites with an electric mixer until soft peaks form; add 1/2 cup sugar and whip until stiff peaks of meringue form. Gently fold pumpkin mixture into meringue until just combined. In a third bowl, combine sour cream and remaining 1 tablespoon sugar. In a food processor, pulse cookies into fine crumbs. In each of four 5-ounce glasses, divide and layer half of shortbread crumbs and half of pumpkin mousse; repeat layers. Top each with 1 tablespoon sweetened sour cream and sprinkle with pumpkin seeds; serve immediately.

23 PERFECT PUMPKIN RECIPE COLLECTION

23 Perfect Pumpkin Recipe Collection image

Transform your pumpkin into a dish to remember with these 23 perfect recipes. From pumpkin pancakes to pumpkin mousse, these recipes aim to please.

Provided by insanelygood

Categories Desserts Recipe Roundup

Number Of Ingredients 23

Ingredients

Pumpkin Cinnamon Rolls
Pumpkin Pancakes
Pumpkin Roll
Pumpkin Pie
Pumpkin French Toast
Pumpkin Bread
Pumpkin Cheesecake
Pumpkin Spice Cookies
Pumpkin and Cream Cheese Muffins
Pumpkin Spice Waffles
Pumpkin Cake with Cream Cheese Frosting
Pumpkin Trifle
Pumpkin Mousse
Pumpkin Flan
Pumpkin Bread Pudding
Pumpkin Tiramisu
Pumpkin Cupcakes with Cream Cheese Frosting
Pumpkin Cookies with Brown Butter Icing
Pumpkin Butter
Pumpkin Scones
Pumpkin Bars
Pumpkin Whoopie Pies
Pumpkin Spice Latte

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a delicious recipe in 30 minutes or less!

Nutrition Facts :

SPICED PUMPKIN MOUSSE TRIFLE

Spiced Pumpkin Mousse Trifle image

Provided by My Food and Family

Categories Recipes

Time 1h20m

Number Of Ingredients 7

Ingredients

1 large carton heavy cream
2 jars (7.5-ounce each) marshmallow cream, divided
Powdered sugar
2 cans (15-ounce each) pure pumpkin puree
1 teaspoon pure vanilla extract
2 tablespoons pumpkin spice
3 cups chopped gingersnaps, plus crushed gingersnaps for sprinkling

Steps:

Using an electric mixer, in chilled bowl beat the heavy cream, half the marshmallow cream, and powdered sugar to taste (I use 1/3 cup) until stiff peaks form, but do not over mix. Reserve 1/3 whipped cream for serving; refrigerate until ready to serve.
In another chilled bowl, mix together the pumpkin, vanilla, spice, the rest of the marshmallow and whipped cream until combined.
Spoon one-third of the pumpkin mousse into a clear glass serving bowl, spreading evenly, and sprinkle half of the cookies on top. Repeat with half of the remaining mousse and the remaining cookies, then top with the final layer of mousse. Cover with plastic wrap and refrigerate until ready to serve, at least 1 hour and up to 4 hours. Just before serving, top with the reserved whipped cream and sprinkle with the crushed gingersnaps.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

PUMPKIN GINGERBREAD TRIFLE

Pumpkin Gingerbread Trifle image

Provided by Gina Marie Miraglia Eriquez

Categories Milk/Cream Mixer Ginger Dessert Kid-Friendly Pumpkin Fall Family Reunion Chill Cinnamon Potluck Molasses Nutmeg Simmer Butter Gourmet Peanut Free Tree Nut Free Soy Free Small Plates

Yield Makes 12 servings

Number Of Ingredients 29

Ingredients

For gingerbread:
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 stick unsalted butter, softened
1 cup packed dark brown sugar
1 large egg
1/2 cup mild molasses (not robust or blackstrap)
3/4 cup well-shaken buttermilk (not powdered)
1/2 cup hot water
For pumpkin mousse:
1 (1/4-ounces) envelope unflavored gelatin
1/4 cup cold water
1 (15-ounces) can pure pumpkin
1/2 cup packed light brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon grated nutmeg
1/2 teaspoon ground ginger
1/8 teaspoon salt
1 cup chilled heavy cream
1/2 teaspoon pure vanilla extract
For whipped cream:
1 1/2 cups chilled heavy cream
3 tablespoons granulated sugar
1 teaspoon pure vanilla extract
Equipment: a 2-quart trifle bowl or other deep serving bowl
Garnish: chopped crystallized ginger

Steps:

Make gingerbread:
Preheat oven to 350°F with rack in middle. Butter a 13- by 9-inch baking pan. Line pan with foil, leaving an overhang at both ends, then butter foil.
Whisk together flour, baking soda, spices, and salt.
Beat butter and brown sugar with an electric mixer at medium speed until pale and fluffy, 3 to 5 minutes. Beat in egg until blended, then beat in molasses and buttermilk. At low speed, mix in flour mixture until smooth, then add hot water and beat 1 minute (batter may look curdled).
Spread batter evenly in pan and bake until a wooden pick inserted into center comes out clean, 35 to 40 minutes. Cool in pan. Using foil as an aid, transfer gingerbread to a cutting board and cut into 1-inch cubes with a serrated knife.
Make pumpkin mousse:
Sprinkle gelatin over cold water in a small saucepan and let soften 1 minute. Bring to a simmer, stirring until gelatin has dissolved. Whisk together gelatin mixture, pumpkin, brown sugar, spices, and salt in a large bowl until combined well.
Beat cream with vanilla using cleaned beaters until it holds soft peaks, then fold into pumpkin mixture gently but thoroughly.
Make whipped cream:
Beat cream with sugar and vanilla using mixer until it holds soft peaks.
Assemble trifle:
Put half of gingerbread cubes in trifle bowl. Top with half of pumpkin mousse, then half of whipped cream. Repeat layering once more with all of remaining gingerbread, mousse, and cream. Chill at least 2 hours before serving.

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Using an electric mixer, beat the cream until stiff. Reserve 2 cups whipped cream for serving; refrigerate until ready to serve.
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