This recipe was actually served at the Hops & Barley Kiosk in front of The American Adventure at Walt Disney World's World Showcase, so I don't know how it snuck into the article about pumpkin recipes at Disneyland, but it's tasty enough to allow in. Really easy, this would make an impressive dinner party dessert.
Store bought spice cake mix, prepared according to package directions and cooled
1/2 cup Ocean Spray Craisins
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 melted butter
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
For Streusel
Preheat oven to 325. Line a sheet pan with foil, set aside. Combine oats, flour, brown sugar and granulated sugar in a medium bowl. Add melted butter and stir until mixture is crumbly. Pour onto prepared sheet pan, bake 15-20 minutes, or until golden brown. Set aside to cool, crumble into small pieces.
Combine apricot jam and orange juice in a small bowl. Whisk together until smooth.
Whisk egg yolk into pumpkin pie filling. Melt white chocolate chops in a microwave or using a double boiler. Whisk melted white chocolate into pumpkin mixture. Whip heavy cream to medium peaks. Gently fold whipped cream into pumpkin mixture.
Cut spice cake into cubes. Place a dollop of mousse at the bottom of serving dish. Top with cranberries and a drizzle of sauce. Place a few cubes of cake over mousse. Top with another layer of mousse, cranberries and sauce, then top with streusel.
