Frozen Pumpkin Mousse Torte with Caramel-Pecan Topping

Ingredients

  • 1 ½ cups canned solid pack pumpkin
  • 3 tablespoons butter
  • ½ cup light corn syrup
  • 1 cup golden brown sugar
  • ½ cup golden brown sugar
  • ¾ teaspoon ground cinnamon
  • 3 tablespoons dark rum
  • + 7 more ingredients
    • 2 ½ cups whipping cream
    • 3 cups pecans
    • 1 ½ teaspoons ginger
    • 1 17-ounce jar butterscotch caramel fudge sauce
    • ¼ teaspoon ground nutmeg
    • 1 ½ cups pecan halves
    • 8 large egg yolks

Preheat oven to 350°F. 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. Freez...

View full recipe at Epicurious

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