1. In a large nonstick skillet, heat 2 tablespoons butter, 1 teaspoon granulated sugar, and 1/2 teaspoon pie spice over medium until foaming. Add half of cake cubes and stir gently to coat. Cook, turning gently, until lightly browned all over, about 5 minutes. Transfer to a bowl and repeat with remaining butter, 1 teaspoon granulated sugar, 1/2 teaspoon pie spice, and remaining cake cubes. Let cool completely.

2. Meanwhile, line a baking sheet with parchment paper and set aside. Combine pepitas, remaining 1/3 cup granulated sugar, and a large pinch of salt in a medium skillet and cook over medium, stirring frequently with a heatproof spatula, until sugar starts to melt and pepitas begin to pop, about 4 minutes.

3. Continue to cook, stirring constantly, until some of sugar has darkened and is clinging to pepitas, about 3 more minutes. Immediately transfer pepitas to prepared baking sheet and let cool completely.

4. In a large bowl, whip cream, 1/4 cup confectioners' sugar, and the vanilla with an electric mixer on medium-high until stiff peaks form; refrigerate to keep cold. In another large bowl, whip cream cheese, pumpkin puree, remaining 1 teaspoon pie spice, and remaining 3/4 cup confectioners' sugar until very smooth, about 3 minutes, scraping down bowl as needed. Gently fold 2 cups whipped cream into mousse.

5. In a trifle dish or clear serving bowl, layer half of toasted cake, mousse, remaining whipped cream, and candied pepitas. Repeat layering with remaining ingredients, ending with pepitas. Cover and refrigerate until ready to serve, up to 1 day.

Hannaford fresh Magazine, October-November 2022