Ingredients
1 cup sugar1 cup canned pumpkin1/3 cup canola oil2 large eggs, room temperature1 cup all-purpose flour1 teaspoon baking soda1 teaspoon ground cinnamon1/2 teaspoon saltSUGARED PECANS:1 large egg white2 cups coarsely chopped pecans1/2 cup sugar1/2 cup packed brown sugarPUMPKIN MOUSSE:2 packages (8 ounces each) cream cheese, softened1-1/2 cups confectioners’ sugar1 can (15 ounces) pumpkin1 teaspoon ground cinnamon1 teaspoon vanilla extract1 carton (16 ounces) frozen whipped topping, thawed, divided
Preparation
Preheat oven to 325°. In a large bowl, beat the sugar, pumpkin, oil and eggs until well blended. Combine the flour, baking soda, cinnamon and salt; gradually beat into pumpkin mixture until blended.
Transfer to a greased and floured 9-in. square baking pan. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut cake into 3/4-in. cubes.
Meanwhile, increase oven setting to 350°. Whisk egg white; stir in pecans and sugars. Transfer to a foil-lined baking sheet. Bake 9-13 minutes or until puffed, stirring once. Cool completely.
In a large bowl, beat cream cheese and confectioners’ sugar until smooth. Add the pumpkin, cinnamon and vanilla. Fold in 1-1/2 cups whipped topping.
In a 3-1/2-qt. trifle bowl or glass serving bowl, layer half each of the cake, pumpkin mousse, remaining whipped topping and pecans. Repeat layers. Cover and refrigerate for at least 2 hours.
