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Gingersnap Pumpkin Mousse Torte
Ingredients
-
1 1/2
cups finely crushed gingersnaps
-
1
cup finely chopped toasted pecans
-
1/3
cup margarine or butter, melted
-
1/2
cup sugar
-
1
envelope unflavored gelatin
-
1/2
cup light cream or half-and-half
-
3
beaten egg yolks
-
1/4
cup water
-
1
15 ounce can pumpkin
-
2
teaspoons pumpkin pie spice
-
1/2
8 ounce container frozen whipped dessert topping, thawed
-
1/2
cup pecan halves, toasted
-
1/4
cup caramel ice cream topping
Directions
1. Mix gingersnaps, chopped pecans, and margarine or butter. Press onto bottom and 1-1/2 inches up sides of an 8-inch springform pan. (Or, press into a 9-inch pie plate.) Bake in a 350 degree F oven 10 to 12 minutes or until edge is golden. Cool.
2. In a saucepan mix sugar and gelatin. Stir in cream, egg yolks, and water. Cook and stir over low heat until gelatin is dissolved and mixture just begins to bubble. Remove from heat. Stir in pumpkin and spice. Cool 20 to 30 minutes.
3. Fold dessert topping into gelatin mixture. Spread evenly in crust. Top with pecan halves. Cover; chill 6 hours or until set. Loosen sides of pan. Drizzle with ice cream topping. Makes 8 servings.
From the Test Kitchen
- Make Ahead Tip Prepare as directed. Cover and chill for up to 24 hours.
Nutrition Facts
(Gingersnap Pumpkin Mousse Torte)
- Servings Per Recipe 8,
- Calories 423,
- Protein (gm) 4,
- Carbohydrate (gm) 45,
- Fat, total (gm) 26,
- Cholesterol (mg) 85,
- Saturated fat (gm) 8,
- Dietary Fiber, total (gm) 3,
- Vitamin A (RE) 1535,
- Vitamin C (mg) 3,
- Sodium (mg) 247,
- Calcium (DV %) 40,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
This is an amazing recipe for pumpkin pie! Initially seems fancy and complicated but the pie itself is super easy, just takes a few extra efforts for the crust. You can use a regular pie plate it you don't have a springform. There wasn't a drop of leftovers from this pie! An award winner for sure
12/22/2009 10:56:37 PM Report Abuse