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:

  1. Combine apricot jam and orange juice in a medium bowl.

  2. 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.
Serves 6 to 8