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.
