Pumpkin Mousse Recipe – Epcot’s Food and Wine Festival
Pumpkin Mousse Trifle with Cranberries and Apricot-Orange Sauce
Servings Prep Time
6-8people 10minutes
Cook Time Passive Time
30minutes 5minutes
Servings Prep Time
6-8people 10minutes
Cook Time Passive Time
30minutes 5minutes
Ingredients
Apricot-Orange Sauce
Pumpkin Mousse
Instructions
For streusel:
  1. Preheat oven to 325°F. Line a sheet pan with foil; set aside.
  2. Combine oats, flour, brown sugar, and sugar in a medium bowl. Add melted butter and stir until the mixture is crumbly.
  3. Pour onto prepared sheet pan; bake 15 to 20 minutes, or until golden brown.
  4. Set aside to cool; crumble into small pieces.
For orange sauce:
  1. Combine apricot jam and orange juice in a medium bowl. Whisk together until smooth.
For pumpkin mousse:
  1. Whisk egg yolk into pumpkin pie filling. Melt white chocolate chips in a microwave or using a double boiler. Whisk melted white chocolate into the pumpkin mixture.
  2. Whip heavy cream to medium peaks. Gently fold whipped cream into the pumpkin mixture.
To serve:
  1. Cut spice cake into cubes. Place a dollop of mousse at the bottom of a serving dish. Top with cranberries and a drizzle of sauce.
  2. Place a few cubes of cake over mousse. Top with another layer of mousse, cranberries, and sauce, then top with streusel.
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