Frozen Pumpkin Mousse Torte With Caramel-Pecan Topping ๐๐จ
Overview:
Indulge in a delightful twist on traditional Thanksgiving flavors with this Frozen Pumpkin Mousse Torte. Perfect for the holiday season or any special occasion, this elegant dessert can be prepared in advance, allowing you to spend more time with your loved ones. Created with convenience in mind, this recipe incorporates store-bought caramel sauce, making it a breeze to whip up.
Key Information:
- Preparation Time: 9 hours
- Cooking Time: 20 minutes
- Total Time: 9 hours 20 minutes
- Servings: 12
- Calories per Serving: 775.8
- Nutritional Information per Serving:
- Fat: 56.5g
- Saturated Fat: 18.4g
- Cholesterol: 216.2mg
- Sodium: 273.5mg
- Carbohydrates: 63.9g
- Fiber: 5.9g
- Sugar: 37.4g
- Protein: 8.7g
Ingredients:
| Crust | Filling | Topping |
|---|---|---|
| 3 cups pecans | 1 cup heavy cream | Pecan halves |
| 1/2 cup golden brown sugar | 3/4 cup granulated sugar | Caramel sauce |
| 3 tbsp butter | 3 large egg yolks | |
| 1 can solid-pack pumpkin | ||
| 1/2 cup light corn syrup | ||
| 2 1/2 tbsp dark rum | ||
| 1/2 tsp ground ginger | ||
| 1 1/2 tsp ground cinnamon | ||
| 1 1/2 tsp ground nutmeg |
Instructions:
-
For the Crust:
- Preheat your oven to 350ยฐF (175ยฐC).
- In a food processor, finely chop the pecans and golden brown sugar until well combined.
- Add butter and blend using on/off turns until moist crumbs form.
- Using plastic wrap as an aid, press the mixture onto the bottom and sides of a 9-inch diameter springform pan with 2 3/4-inch-high sides, ensuring it covers completely.
- Freeze the crust for 10 minutes.
- Bake the crust until golden, approximately 10 minutes.
- Allow it to cool.
-
-
For the Filling:
- In a heavy medium saucepan, whisk together 1 cup of heavy cream, granulated sugar, and egg yolks.
- Stir constantly over medium heat until a candy thermometer registers 160ยฐF (71ยฐC), about 6 minutes.
- Strain the mixture into a large bowl.
- Using an electric mixer, beat the mixture until cool and slightly thickened, approximately 8 minutes.
- Beat in the pumpkin, light corn syrup, dark rum, ginger, cinnamon, and nutmeg.
- In another large bowl, using an electric mixer, beat the remaining 1 1/2 cups of heavy cream to medium-stiff peaks.
- Gently fold the whipped cream into the pumpkin mixture.
- Transfer the filling to the prepared crust.
- Cover and freeze overnight.
-
For the Topping:
- Arrange pecan halves side by side atop the torte, covering it completely.
- Drizzle 1/2 cup of caramel sauce over the pecans, ensuring they are fully covered (the pan will be filled to the top).
- Freeze until the caramel sets, for at least 3 hours or overnight.
-
To Serve:
- Run a sharp knife around the sides of the pan to loosen the torte.
- Release the pan sides.
- In a heavy small saucepan, stir the remaining caramel sauce over medium heat until warm.
- Slice the torte and serve with the warm caramel sauce.
Tips:
- Make-Ahead: This Frozen Pumpkin Mousse Torte can be prepared a day in advance, allowing the flavors to meld together beautifully.
- Presentation: For an extra touch of elegance, garnish the torte with a sprinkle of cinnamon or a dollop of whipped cream before serving.
- Variations: Experiment with different nuts or spices to suit your taste preferences. Almonds or walnuts can be substituted for pecans, while cloves or allspice can add a unique flavor dimension.
- Storage: Store any leftover torte in the freezer, well-covered, for up to one week. Simply thaw in the refrigerator for a few hours before serving.
Enjoy the Decadence!
Treat yourself and your guests to the luxurious taste of this Frozen Pumpkin Mousse Torte with Caramel-Pecan Topping. With its creamy texture, rich flavors, and stunning presentation, it’s sure to become a favorite dessert for any occasion!
