Frozen Pumpkin Mousse Torte is a very sentimental dessert for me. It’s my Mimi’s ( my grandmother ) recipe that she would make for most special occasions. Thanksgiving, Christmas and even New Year’s Eve! Everyone in my family loves this dessert! From the pumpkin obsessed to the pumpkin indifferent, it always satisfies!
Now there is a reason why this is a special occasion dessert in my family and not a last minute dessert. And that reason is it requires a lot of resting time. However the steps are easy and the time in between steps allows you to prepare other dishes or do something else entirely!
When making this recipe I suggest using Libby’s Pure Pumpkin and a caramel sauce that comes in a squeeze bottle for easy drizzling. I use Ghiradelli caramel sauce.
Ingredients + Tools:
- 4 cups pecans
- 1 1/2 cups brown sugar
- 3 tablespoons melted butter
- 2 1/2 cups heavy whipping cream
- 3 tablespoons chilled strong coffee
- 8 egg yolks
- 15 oz canned pumpkin
- 1/2 cup corn syrup
- 1 1/2 teaspoons ground ginger
- 1 1/4 teaspoons ground cinnamon
- 1/4 teaspoons ground nutmeg
- Your favorite Caramel Sauce
- Food processor
- 9 or 10 inch Springform pan
Directions:
- Add 3 cups pecans and 1/2 cup brown sugar to food processor. Process until you get a fine mixture. Add melted butter while pulsing food processor.
- Press the pecan mixture onto the bottom and up the sides of the springform pan. I like to use a silicone spatula to make it as even as possible. Stick in the freezer for 10 minutes to set the crust.
- While the crust is in the freezer preheat oven to 350°F. Once out of the freezer bake the crust for 10 minutes.
- While crust is baking start the filling! In a medium saucepan add 1 cup of heavy whipping cream, 1 cup brown sugar and egg yolks. Cook over medium low heat, don’t let it boil, until the mixture is thick enough to coat the back of a spoon. About 5-8 minutes.
- Strain into a large bowl and using an electric hand mixer beat to cool and thicken mixture. About 6-8 minutes Add canned pumpkin, corn syrup, coffee and spices. Beat for another minute or 2 to make sure everything is incorporated.
- In another large bowl beat the 1 1/2 cups heavy whipping cream until you get stiff peaks. Fold cream into the filling. Pour the filling into the crust and freeze overnight.
- Using the remaining 1 cup of pecans decorate the top of the torte. Using as much or as little as you’d like. I like to do one even layer. Drizzle your caramel all over the top of the dessert until all pecans and the space in between is thoroughly caramel-ed. Freeze for 2-3 hours or overnight.
- Allow to sit out for 15-20 minutes before removing from springform pan and serving!
- Enjoy!
