- 45 mins
- 30 mins
Ingredients
- SUGARED PECANS:
- Ingredients
- 1 cup sugar
- 1 cup canned pumpkin
- 1/3 cup canola oil
- 2 eggs
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 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) solid-pack pumpkin
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 carton (16 ounces) frozen whipped topping, thawed, divided
Preparation
Step 1
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-in. square 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. Cut cake into 3/4-in. cubes.
Meanwhile, whisk egg white; stir in pecans and sugars. Transfer to a foil-lined baking sheet. Bake at 350° 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 1-1/2 cups whipped topping.
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.
Nutritional Facts 1 cup equals 592 calories, 35 g fat (14 g saturated fat), 66 mg cholesterol, 290 mg sodium, 63 g carbohydrate, 4 g fiber, 7 g protein.