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.
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.