Pumpkin Mousse Trifle with Cranberries and Apricot Orange Sauce


1/3 cup plus 2 tablespoons old-fashioned oats
1/4 cup plus 2 tablespoons flour
1/4 cup brown sugar
1/4 cup granulated sugar
5 tablespoons butter, melted

Apricot-Orange Sauce
1/2 cup apricot jam
1/4 cup orange juice

Pumpkin Mousse
1 egg yolk or 1/4 cup pasteurized egg yolks
3/4 cup canned pumpkin pie filling
3/4 cup white chocolate chips
1 cup heavy cream

Other ingredients:
Store-bought spice cake mix, prepared per package directions and cooled.
1/2 cup Ocean Spray Craisins

Pumpkin Mousse Trifle with Cranberries and Apricot Orange Sauce


For Streusel:

  1. Preheat oven to 325°F. Line a sheet pan with foil and set aside.
  2. Combine oats, flour, brown sugar, and sugar in a medium bowl. Add melted butter and stir until mixture is crumbly.
  3. Pour onto prepared sheet pan and bake 15-20 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.
  2. Whisk together until smooth.

For Pumpkin Mousse:

  1. Whisk egg yolk into pumpkin pie filling.
  2. Melt white chocolate chips in microwave or using a double boiler.
  3. Whisk melted chocolate chips into the pumpkin mixture.
  4. Whip heavy cream to medium peaks.
  5. Gently fold whipped cream into pumpkin mixture.

To Serve:

  1. Cut spice cake into cubes.
  2. Place a dollop of mousse at the bottom of a serving dish.
  3. Top with cranberries and a drizzle of sauce.
  4. Place a few cubes of cake over the mousse.
  5. Top with another layer of mousse, cranberries and sauce, then top with streusel.