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
Heat oven to 325°F
2
Coat a baking sheet with cooking spray
3
Spread pumpkin seeds evenly on sheet; bake until golden, stirring once, about 25 minutes
4
In a bowl, mix pumpkin, cinnamon, nutmeg and cloves until smooth
5
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
6
Gently fold pumpkin mixture into meringue until just combined
7
In a third bowl, combine sour cream and remaining 1 tablespoon sugar
8
In a food processor, pulse cookies into fine crumbs
9
In each of four 5-ounce glasses, divide and layer half of shortbread crumbs and half of pumpkin mousse; repeat layers
10
Top each with 1 tablespoon sweetened sour cream and sprinkle with pumpkin seeds; serve immediately
11
Heat oven to 325°F
12
Coat a baking sheet with cooking spray
13
Spread pumpkin seeds evenly on sheet; bake until golden, stirring once, about 25 minutes
14
In a bowl, mix pumpkin, cinnamon, nutmeg and cloves until smooth
15
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
16
Gently fold pumpkin mixture into meringue until just combined
17
In a third bowl, combine sour cream and remaining 1 tablespoon sugar
18
In a food processor, pulse cookies into fine crumbs
19
In each of four 5-ounce glasses, divide and layer half of shortbread crumbs and half of pumpkin mousse; repeat layers
20
Top each with 1 tablespoon sweetened sour cream and sprinkle with pumpkin seeds; serve immediately