Pumpkin Mousse Trifle
A delightful layered dessert featuring light pumpkin mousse, buttery shortbread crumbs, and toasted pumpkin seeds, finished with a sweetened sour cream topping. This elegant trifle combines classic fall spices with varying textures for a perfect seasonal treat.
Ingredients
- •1 spray Vegetable oil cooking spray
- •1 tablespoon pumpkin seeds
- •1 cup canned pumpkin
- •⅛ teaspoon cinnamon
- •⅛ teaspoon ground nutmeg
- •⅛ teaspoon ground cloves
- •2 whole egg whites
- •½ cup sugar
- •¼ cup reduced-fat sour cream
- •8 whole shortbread cookies
Cooking Instructions
- 1.
Heat oven to 325°F. Coat a baking sheet with cooking spray. Spread pumpkin seeds evenly on sheet; bake until golden, stirring once, about 25 minutes. In a bowl, mix pumpkin, cinnamon, nutmeg and cloves until smooth. 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. Gently fold pumpkin mixture into meringue until just combined. In a third bowl, combine sour cream and remaining 1 tablespoon sugar. In a food processor, pulse cookies into fine crumbs. In each of four 5-ounce glasses, divide and layer half of shortbread crumbs and half of pumpkin mousse; repeat layers. Top each with 1 tablespoon sweetened sour cream and sprinkle with pumpkin seeds; serve immediately.
35 min
