Not just a fall favorite! In this luscious dessert, layers of pumpkin mousse are sandwiched between warm spice cake and cool whipped cream. There are three textures and three distinct but complementary flavors in each bite. The hint of authentic spices brings the tropics into a delicious fusion with the more traditional North American pumpkin flavor. A perfect addition to any dessert table in fall or winter.

Ingredients (Pumpkin Mousse Trifle)

  •  1 1/2 cups heavy cream
  • 2 tsp vanilla extract/paste
  • 1 15 oz can of pumpkin puree
  • 1 tsp pumpkin pie spice (or 1 tsp cinnamon and 1/4 tsp ginger and cloves)
  • Pinch of salt
  • Spice cake (from the box mix or bought premade)
  • 1/4 – 1/2 cup powdered sugar (based on your liking)

Method

Prep Time: 30 minutes

Cook Time: 30-40 hours

(Serves 12-15)

  1. In a large bowl, stir together the pumpkin, vanilla, spices, and salt. Set aside in the fridge to firm up.
  2. Whisk the heavy cream and powdered sugar on high speed until stiff peaks form. Set aside in the fridge to firm as well.
  3. The spice cake can be made a variety of ways. If your in an absolute rush (like I am sometimes), you can make a simple spice cake from a box mix from the store. Sometimes spice cake is already sold in bakeries and grocery stores. (:
  4. To assemble, attain a trifle bowl or large, deep dish. Place a layer a  spice cake on the bottom, cutting into pieces if necessary. Then, using a pastry bag or spatula, add a layer of the pumpkin mixture. Finally top with a layer of whipped cream. Repeat once more for another set of layers.
  5. I highly recommend cooling overnight to allow the flavours to soak the bread!
  6. Serve and enjoy!