Gingersnap Pumpkin Mousse Torte
Pecan halves and a drizzle of caramel ice cream topping grace the top of this rich and creamy dessert.
Prep Time:
25 mins
Total Time:
55 mins
Servings:
Makes 8 servings.
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 of an 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.
Make-Ahead Tip
Prepare as directed. Cover and chill for up to 24 hours.
Nutrition information
Calories 423, Total Fat 26 g, Saturated Fat 8 g, Cholesterol 85 mg, Sodium 247 mg, Carbohydrate 45 g, Fiber 3 g, Protein 4 g. Daily Values: Vitamin A 149%, Vitamin C 5%, Calcium 4%, Iron 15%.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Bittersweet Chocolate Torte
Raspberries and chocolate--two flavors that seem made for other--are especially delicious in this Valentine torte recipe.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
