Make-Ahead Holiday Frozen Pumpkin Mousse Torte with Butterscotch-Fudge Topping

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This elaborate dessert is ideal for your holiday table!

Ingredients

  • Crust:
  • 3 C. pecan or nuts of your choice, toasted
  • 1/2 C. firmly packed golden brown sugar
  • 3 Tbs. unsalted butter
  • Filling:
  • 2 1/2 C. chilled whipping cream
  • 1 C. firmly packed golden brown sugar
  • 8 large eggs
  • 1 1/2 C. canned solid pack pumpkin
  • 1/2 C. light corn syrup
  • 3 Tbs. dark rum or rum extract
  • 1 1/2 tsp. ground ginger
  • 3/4 tsp. ground cinnamon
  • 3/4 tsp. fresh ground nutmeg
  • Toppings:
  • 1 1/2 C. pecan halves, toasted
  • 1 16 oz. ice cream topping butterscotch
  • 1 16 oz. ice cream topping hot fudge

Directions

Preheat oven to 350 degrees.

Crust: Combine sugar and nuts in a food processor, process until almost becomes nut butter. Add butter and blend until well combined. Press mixture into 9” spring form pan. Place in freezer for about 10 minutes, then bake until golden. Cool.

Filling: Whisk 1-C. cream, sugar and yolks in a heavy medium saucepan. Stir constantly over medium heat until thermometer registers 160 degrees. Strain into a large bowl. Using a stand or hand mixer, beat mixture until cool and slightly thickened. Beat in pumpkin, corn syrup, rum and spices. In a separate bowl beat remaining cream until stiff peaks. Gently fold cream into pumpkin mixture. Pour the mixture into the crust and freeze overnight.

Topping: Arrange pecans side by side on top, covering completely. Pour 1/2 of butterscotch topping on top, chill. Pour 1/2 of the hot-fudge topping on top, chill.

To serve run sharp knife around sides to loosen from spring form pan. Remove ring. Cut into wedges, place on plate and drizzle with the warmed remaining butterscotch and hot fudge.

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