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Name: Frozen Pumpkin Mousse Torte with Caramel-Pecan Topping
Prep time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 1/2 ts Ground ginger; 3 tb Dark rum; 1/2 c Firmly packed golden brown; TOPPING; ; ounces); 3 tb Butter melted; 3 c Pecans; toasted (about 11; FILLING; 8 lg Egg yolks; 1/2 c Light corn syrup; 1 1/2 c Pecan halves; toasted (about; 1 Jar butterscotch caramel; 1 1/2 c Canned solid pack pumpkin; 1/4 ts Ground nutmeg; ; 1/2 ounces); Crust; 2 1/2 c Chilled whipping cream; 1 c Firmly packed golden brown; 3/4 ts Ground cinnamon

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INGREDIENTS

1 1/2 ts Ground ginger
3 tb Dark rum
1/2 c Firmly packed golden brown
TOPPING
; ounces)
3 tb Butter ; melted
3 c Pecans; toasted (about 11
FILLING
8 lg Egg yolks
1/2 c Light corn syrup
1 1/2 c Pecan halves; toasted (about
1 Jar butterscotch caramel
1 1/2 c Canned solid pack pumpkin
1/4 ts Ground nutmeg
; 1/2 ounces)
Crust
2 1/2 c Chilled whipping cream
1 c Firmly packed golden brown
3/4 ts Ground cinnamon

Servings

INSTRUCTIONS

For Crust: Preheat oven to 350F. 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. Serves 12. Bon Appetit November 1994

NOTES

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Frozen Pumpkin Mousse Torte with Caramel-Pecan Topping

1 1/2 ts Ground ginger 
3 tb Dark rum 
1/2 c Firmly packed golden brown 
  TOPPING 
  ; ounces) 
3 tb Butter melted
3 c Pecans; toasted (about 11 
  FILLING 
8 lg Egg yolks 
1/2 c Light corn syrup 
1 1/2 c Pecan halves; toasted (about 
1  Jar butterscotch caramel 
1 1/2 c Canned solid pack pumpkin 
1/4 ts Ground nutmeg 
  ; 1/2 ounces) 
  Crust 
2 1/2 c Chilled whipping cream 
1 c Firmly packed golden brown 
3/4 ts Ground cinnamon

For Crust:    Preheat oven to 350F. 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.    Serves 12.    Bon Appetit November 1994

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Nutrition

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Serving Size: 1 Serving (1870g)
Recipe Makes: 1 servings

Calories: 6036
Calories from Fat: 4894 (81%)

Amt Per Serving		% DV

	Total Fat 543.8g	725 %
	Saturated Fat 263g	1315 %
	Monounsaturated Fat 200.3g
	Polyunsanturated Fat 55.2g
Cholesterol 14332.6mg		4410 %
Sodium 1021.1mg		35 %
Potassium 1672.1mg		44 %
Total Carbohydrate 91.2g		27 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 89.9g
Protein 185.3g		265 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 6036

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