Frozen Pumpkin Mousse Torte With Caramel-Pecan Topping

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READY IN: 9hrs 20mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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