A Taste of Epcot Food & Wine Festival for Thanksgiving

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.

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.