Frozen Pumpkin Mousse Torte With Caramel-Pecan Topping
Serves: 4
Kendrick Gleason
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
57
Sourness
42
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
3 tbsps
Butter (melted)2.5 cups
Whipping Cream (chilled)8 large
Egg Yolk1.5 cups
Solid Pack Pumpkin (canned)1 cup
Light Corn Syrup1.5 tsps
Ground Ginger3 tsp
Ground Cinnamon1 tsp
Ground NutmegDirections:
1
For Crust: Preheat oven to 350°F
2
Finely chop nuts and sugar in processor
3
Add butter and blend, using on/off turns, until moist crumbs form
4
Using plastic wrap as aid, press mixture onto bottom and all the way up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides, covering completely
5
Freeze 10 minutes
6
Bake crust until golden, about 10 minutes
7
Cool
8
Preheat oven to 350°F
9
Finely chop nuts and sugar in processor
10
Add butter and blend, using on/off turns, until moist crumbs form
11
Using plastic wrap as aid, press mixture onto bottom and all the way up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides, covering completely
12
Freeze 10 minutes
13
Bake crust until golden, about 10 minutes
14
Cool
15
For Filling: Whisk 1 cup cream, sugar and yolks in heavy medium saucepan
16
Stir constantly over medium heat until candy thermometer registers 160° about 6 minutes
17
Strain into large bowl
18
Using electric mixer, beat mixture until cool and slightly thickened, about 8 minutes
19
Beat in pumpkin, corn syrup, rum and spices
20
Using electric mixer, beat remaining 1 1/2 cups cream in large bowl to medium-stiff peaks
21
Fold cream into pumpkin mixture
22
Transfer filling to crust
23
Cover and freeze overnight
24
Whisk 1 cup cream, sugar and yolks in heavy medium saucepan
25
Stir constantly over medium heat until candy thermometer registers 160° about 6 minutes
26
Strain into large bowl
27
Using electric mixer, beat mixture until cool and slightly thickened, about 8 minutes
28
Beat in pumpkin, corn syrup, rum and spices
29
Using electric mixer, beat remaining 1 1/2 cups cream in large bowl to medium-stiff peaks
30
Fold cream into pumpkin mixture
31
Transfer filling to crust
32
Cover and freeze overnight
33
For Topping: Arrange pecans side by side atop torte, covering completely
34
Drizzle 1/2 cup caramel sauce over, covering nuts completely (pan will be filled to top)
35
Freeze until caramel sets, at least 3 hours or overnight
36
Run sharp knife around pan sides to loosen torte
37
Release pan sides
38
Stir remaining caramel sauce in heavy small saucepan over medium heat until warm
39
Slice torte and serve with sauce
40
Arrange pecans side by side atop torte, covering completely
41
Drizzle 1/2 cup caramel sauce over, covering nuts completely (pan will be filled to top)
42
Freeze until caramel sets, at least 3 hours or overnight
43
Run sharp knife around pan sides to loosen torte
44
Release pan sides
45
Stir remaining caramel sauce in heavy small saucepan over medium heat until warm
46
Slice torte and serve with sauce