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.

• Ready In: 9 hrs 20 mins
• Serves: 12

Ingredients

• Crust

• 3  cups pecans, toasted (about 11 ounces)
• 1⁄2 cup  firmly packed golden brown sugar
• 3  tablespoons butter, melted

• Filling

• 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

• Topping

• 1 1⁄2 cups pecan halves, toasted (about 5 1/2 ounces)
• 1 (17 ounce) jar  butterscotch caramel  fudge sauce

Directions

1. For Crust: Preheat oven to 350.
2. Finely chop nuts and sugar in food 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 a 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. For Filling: Whisk 1 cup cream, sugar and yolks in heavy medium saucepan.
9. Stir constantly over medium heat until candy thermometer registers 160, about 6 minutes.
10. Strain into large bowl.
11. Using electric mixer, beat mixture until cool and slightly thickened, about 8 minutes.
12. Beat in pumpkin, corn syrup, rum and spices.
13. Using electric mixer, beat remaining 1 1/2 cups cream in large bowl to medium-stiff peaks.
14. Fold cream into pumpkin mixture.
15. Transfer filling to crust.
16. Cover and freeze overnight.
17. For topping: Arrange pecans side by side atop torte, covering completely.
18. Drizzle 1/2 cup caramel sauce over, covering nuts completely (pan will be filled to top).
19. Freeze until caramel sets, at least 3 hours or overnight.
20. To Serve: Run sharp knife around pan sides to loosen torte.
21. Release pan sides.
22. Stir remaining caramel sauce in heavy small saucepan over medium heat until warm.
23. Slice torte and serve with sauce.