Frozen Punkin' Mousse Pie

Pumpkin Mousse “Pie”

Serves twelve

This is an adult version of the classic pumpkin pie, with a big twist.  It has all of the traditional flavours, but with a pecan crust...oh, and it’s frozen too!!!  This is a great dessert for the lovers of pumpkin pie, but a little lighter and unexpected.  And the filling makes for an excellent stand alone desserts as well just simply chilled and served with sweetened whipped cream.

For the crust:

3        Cups            Pecans, toasted (about 11 ounces)

½       Cup             Firmly packed brown sugar

3        Tblsp.                   Butter, melted

For the filling:

2 ½    Cups            Heavy cream

1        Cup             Light brown sugar, (packed)

8        Ea.              Egg yolks

1 ½    Cups            Solid pack pumpkin

½       Cup             Corn syrup

3        Tblsp.                   Dark rum

1 ½    tsp.              Ground ginger

¾      tsp.              Ground cinnamon

¼       tsp.              Ground nutmeg

¼       tsp.              Ground allspice

For the topping:

1 ½    Cups            Pecan halves, toasted (about 5 ½        ounces)       

1        Ea.              17 ounce jar butterscotch-caramel fudge sauce

FOR THE CRUST:  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 an aid, press mixture onto bottom and all the way up the sides of a 9” diameter springform pan with 2 ¾” high sides, covering completely.  Freeze 10 minutes.  Bake crust until golden, about 10 minutes.  Cool completely.

FOR THE FILLING:  Whisk together 1 cup of heavy cream with sugar and egg yolks in medium-heavy sauce pan.  Stir constantly over medium heat until a thermometer reaches 160°F, (about 6 minutes).  Strain mixture into mixing bowl.  Whip, with an electric mixer, until cool and slightly thickened (about 8 minutes).  Beat in pumpkin, corn syrup, rum, and spices.  Using an electric mixer, beat remaining 1 ½ cups heavy cream to medium stiff peaks.  Fold the whipped cream into the cooled pumpkin mixture. Transfer filling to cooled crust.  Cover and freeze overnight.

FOR THE TOPPING:  Arrange pecans side by side atop torte, covering completely.  Drizzle ½ cup caramel sauce over torte, covering the nuts completely, (the pan will be filled to the top).  Freeze until the caramel sets, at least 3 hours or overnight.

Run a sharp knife dipped in hot water, around pan sides to loosen torte.  Release pan sides.  Heat remaining caramel sauce.  Slice torte into 12 slices and serve with warm caramel sauce.