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A Taste of Epcot Food & Wine Festival for Thanksgiving

Pam Brandon

by , Food Writer, Walt Disney World Resort and Disneyland Resort

We hope you made it out for the Epcot International Food & Wine Festival, a delightful panoply of tastes from around the globe. The festival wrapped up another year on Nov. 13, so we love sharing one of our favorite sweet tastes that will make a perfect Thanksgiving dessert if you’re over pumpkin pies.

Pumpkin Mousse with Ocean Spray Craisins and Orange Sauce at Epcot International Food & Wine Festival

Our top sweet taste this year was the pumpkin mousse with Ocean Spray Craisins and orange sauce at the Hops & Barley kiosk in front of The American Adventure. The crunchy streusel and the silky mousse are a perfect combo – so delish that it’s on our Thanksgiving menu this year.

See you next October at the festival!

Pumpkin Mousse Trifle with Cranberries and Apricot-Orange Sauce

Serves 6 to 8

Streusel
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.

Comments

  • Sounds delicious! I’ll have to make it.
    @Stephanie: the raw egg yolk is safe because the hot melted white chocolate will kill any bacteria that could be in it.

  • This was an amazing surprise. $1.50 and the best deal at the festival. I had it twice! Just the right size to ease my sweet tooth.

  • This looks wonderful but it has raw egg in it? Is that safe to eat?

  • Thanks–easily our favorite snack at #EpcotFW11!

Comments are closed.