-CRUST-
3 c Pecans; toasted (about 11
; ounces)
1/2 c Firmly packed golden brown
-sugar
3 tb Butter; melted
FILLING
2 1/2 c Chilled whipping cream
1 c Firmly packed golden brown
-sugar
8 lg Egg yolks
1 1/2 c Canned solid pack pumpkin
1/2 c Light corn syrup
3 tb Dark rum
1 1/2 ts Ground ginger
3/4 ts Ground cinnamon
1/4 ts Ground nutmeg
TOPPING
1 1/2 c Pecan halves; toasted (about
-5
; 1/2 ounces)
1 Jar butterscotch caramel
-fudge sauce; (17-ounce)
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.
Yields
1 servings