FROZEN PUMPKIN MOUSSE TORTE WITH CARAMEL-PECAN TOPPING

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Frozen Pumpkin Mousse Torte With Caramel-Pecan Topping image

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

3 cups pecans, toasted (about 11 ounces)
1/2 cup firmly packed golden brown sugar
3 tablespoons butter, melted
2 1/2 cups chilled whipping cream
1 cup firmly packed golden brown sugar
8 large egg yolks
1 1/2 cups canned solid-pack pumpkin
1/2 cup light corn syrup
3 tablespoons dark rum
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups pecan halves, toasted (about 5 1/2 ounces)
1 (17 ounce) jar butterscotch caramel fudge sauce

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.

Md Ramim Hossain Ripu
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I followed the recipe exactly and my torte turned out terrible. I'm not sure what went wrong.


Sagor Sujat
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This torte was a bit too bland for my taste. I think it needed more spices.


Mandy Benson
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I had some trouble getting the mousse to set properly, but other than that, this torte was a success.


Kelvin Floyd
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This torte is a bit too sweet for my taste, but I still enjoyed it.


Jael Alcantar
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I wasn't sure how the pumpkin mousse would turn out, but it was surprisingly light and fluffy.


Lyric Dudley
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The caramel pecan topping is the star of the show. It's so rich and decadent.


Serhat Erkol
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I love that this torte can be made ahead of time. It's perfect for busy people who don't have a lot of time to spend in the kitchen.


hani ch
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This torte is a bit time-consuming to make, but it's definitely worth the effort. It's perfect for a special occasion.


Omnia Ahmed
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I was a bit skeptical about making a frozen mousse torte, but I'm so glad I did. It turned out perfectly and it was so delicious.


empress fun page
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This is the best pumpkin dessert I've ever had. The flavors are perfectly balanced and the texture is amazing.


kalkidan endale
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I've made this torte twice now and it's always a crowd-pleaser. The pumpkin mousse is light and fluffy, and the caramel pecan topping is the perfect finishing touch.


Abdul Kasim
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This frozen pumpkin mousse torte with caramel pecan topping was a huge hit at my Thanksgiving dinner! It was so easy to make and everyone loved it.