Pumpkin Mousse Trifle
Serves: 4
Ally Shanahan
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
49
Sourness
43
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Gently fold pumpkin mixture into meringue until just combined
2
In a third bowl, combine sour cream and remaining 1 tablespoon sugar
3
In a food processor, pulse cookies into fine crumbs
4
In each of four 5-ounce glasses, divide and layer half of shortbread crumbs and half of pumpkin mousse; repeat layers
5
Top each with 1 tablespoon sweetened sour cream and sprinkle with pumpkin seeds; serve immediately
6
Heat oven to 325°F
7
Coat a baking sheet with cooking spray
8
Spread pumpkin seeds evenly on sheet; bake until golden, stirring once, about 25 minutes
9
In a bowl, mix pumpkin, cinnamon, nutmeg and cloves until smooth
10
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
11
Gently fold pumpkin mixture into meringue until just combined
12
In a third bowl, combine sour cream and remaining 1 tablespoon sugar
13
In a food processor, pulse cookies into fine crumbs
14
In each of four 5-ounce glasses, divide and layer half of shortbread crumbs and half of pumpkin mousse; repeat layers
15
Top each with 1 tablespoon sweetened sour cream and sprinkle with pumpkin seeds; serve immediately
16
Heat oven to 325°F
17
Coat a baking sheet with cooking spray
18
Spread pumpkin seeds evenly on sheet; bake until golden, stirring once, about 25 minutes
19
In a bowl, mix pumpkin, cinnamon, nutmeg and cloves until smooth
20
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