Best 2 Frozen Pumpkin Mousse Torte With Caramel Pecan Topping Recipes
Indulge in a culinary masterpiece with our delectable Frozen Pumpkin Mousse Torte, an exquisite dessert that combines the rich flavors of pumpkin, caramel, and pecans. This delightful torte features a creamy pumpkin mousse filling nestled between layers of moist chocolate cake, all enveloped in a luscious caramel pecan topping. Each bite offers a symphony of textures and flavors, from the smooth and velvety mousse to the crunchy pecan topping. Perfect for special occasions or as a satisfying sweet treat, this Frozen Pumpkin Mousse Torte is sure to impress your taste buds and leave you craving more.
In addition to the main recipe, this article also includes complementary recipes for the chocolate cake layer, pumpkin mousse filling, and caramel pecan topping, allowing you to customize your torte to your liking. Whether you're a seasoned baker or just starting, these detailed recipes provide clear instructions and helpful tips to ensure success in creating this stunning dessert. So gather your ingredients, preheat your oven, and let's embark on a culinary journey to create a frozen pumpkin mousse torte that will tantalize your taste buds.
FROZEN PUMPKIN MOUSSE TORTE WITH CARAMEL-PECAN TOPPING
Categories Rum Dairy Ginger Nut Dessert Bake Thanksgiving Pecan Pumpkin Fall Cinnamon Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 17
Steps:
- For Crust:
- Preheat oven to 350°F. Finely chop nuts and sugar in processor. Add butter and blend, using on/off turns, until moist crumbs form. 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. Freeze 10 minutes. Bake crust until golden, about 10 minutes. Cool.
- For Filling:
- Whisk 1 cup cream, sugar and yolks in heavy medium saucepan. Stir constantly over medium heat until candy thermometer registers 160° about 6 minutes. Strain into large bowl. Using electric mixer, beat mixture until cool and slightly thickened, about 8 minutes. Beat in pumpkin, corn syrup, rum and spices.
- Using electric mixer, beat remaining 1 1/2 cups cream in large bowl to medium-stiff peaks. Fold cream into pumpkin mixture. Transfer filling to crust. Cover and freeze overnight.
- For Topping:
- Arrange pecans side by side atop torte, covering completely. Drizzle 1/2 cup caramel sauce over, covering nuts completely (pan will be filled to top). Freeze until caramel sets, at least 3 hours or overnight.
- Run sharp knife around pan sides to loosen torte. Release pan sides. Stir remaining caramel sauce in heavy small saucepan over medium heat until warm. Slice torte and serve with sauce.
FROZEN PUMPKIN MOUSSE TORTE WITH CARAMEL-PECAN TOPPING
A different take on favorite Thanksgiving flavors, this beautiful do-ahead pumpkin dessert is made even easier by the use of purchased sauce. Prep time includes 8 hours chill time. From Bon Apetit.
Provided by yooper
Categories Frozen Desserts
Time 9h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- For Crust: Preheat oven to 350.
- Finely chop nuts and sugar in food processor.
- Add butter and blend, using on/off turns, until moist crumbs form.
- Using plastic wrap as aid, press mixture onto bottom and all the way up sides of a 9-inch-diameter springform pan with 2 3/4-inch-high sides, covering completely.
- Freeze 10 minutes.
- Bake crust until golden, about 10 minutes.
- Cool.
- For Filling: Whisk 1 cup cream, sugar and yolks in heavy medium saucepan.
- Stir constantly over medium heat until candy thermometer registers 160, about 6 minutes.
- Strain into large bowl.
- Using electric mixer, beat mixture until cool and slightly thickened, about 8 minutes.
- Beat in pumpkin, corn syrup, rum and spices.
- Using electric mixer, beat remaining 1 1/2 cups cream in large bowl to medium-stiff peaks.
- Fold cream into pumpkin mixture.
- Transfer filling to crust.
- Cover and freeze overnight.
- For topping: Arrange pecans side by side atop torte, covering completely.
- Drizzle 1/2 cup caramel sauce over, covering nuts completely (pan will be filled to top).
- Freeze until caramel sets, at least 3 hours or overnight.
- To Serve: Run sharp knife around pan sides to loosen torte.
- Release pan sides.
- Stir remaining caramel sauce in heavy small saucepan over medium heat until warm.
- Slice torte and serve with sauce.
Tips:
- For the best results, use a high-quality pumpkin puree. You can make your own pumpkin puree by roasting a pumpkin and then pureeing it, or you can buy canned pumpkin puree.
- To make the mousse filling, be sure to whip the cream until it forms stiff peaks. This will help the mousse to set properly.
- When making the caramel sauce, be careful not to overcook it. The sauce should be a light amber color.
- To assemble the torte, start by placing a layer of the mousse in the bottom of a springform pan. Then, top with a layer of the pumpkin puree. Repeat these layers until all of the ingredients have been used.
- Before serving, chill the torte for at least 4 hours. This will help the mousse to set and the flavors to meld together.
Conclusion:
This frozen pumpkin mousse torte with caramel pecan topping is a delicious and impressive dessert that is perfect for any occasion. The mousse is light and fluffy, the pumpkin puree is sweet and flavorful, and the caramel pecan topping is the perfect finishing touch. If you are looking for a dessert that is sure to wow your guests, this torte is the perfect choice.
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