Pumpkin Mousse Trifle with Cranberries and Apricot-Orange Sauce Hops and Barley

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Serves 6 to 8


  • 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

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

For streusel:

1.Preheat oven to 325°F. Line a sheet pan with foil; 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; bake 15 to 20 minutes, or until golden brown.
4.Set aside to cool; crumble into small pieces.

For orange sauce:

Combine apricot jam and orange juice in a medium bowl. Whisk together until smooth.

For pumpkin mousse:

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

To serve:

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