Frozen Pumpkin Mousse Torte With Caramel Pecan Topping Food

PUMPKIN MOUSSE TRIFLE

Steps:

• Preheat oven to 325°. In a large bowl, beat the sugar, pumpkin, oil and eggs until well blended. Combine the flour, baking soda, cinnamon and salt; gradually beat into pumpkin mixture until blended., Transfer to a greased and floured 9-in. square baking pan. Bake 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut cake into 3/4-in. cubes., Meanwhile, increase oven setting to 350°. Whisk egg white; stir in pecans and sugars. Transfer to a foil-lined baking sheet. Bake 9-13 minutes or until puffed, stirring once. Cool completely., In a large bowl, beat cream cheese and confectioners' sugar until smooth. Add the pumpkin, cinnamon and vanilla. Fold in 1-1/2 cups whipped topping., In a 3-1/2-qt. trifle bowl or glass serving bowl, layer half each of the cake, pumpkin mousse, remaining whipped topping and pecans. Repeat layers. Cover and refrigerate for at least 2 hours.

CARAMEL-PUMPKIN MOUSSE TART

Steps:

• Heat oven to 350ºF.
• Crush 50 wafers to form fine crumbs; place in medium bowl. Melt 1/3 cup butter. Add to wafer crumbs; mix well. Press onto bottom of 9-1/2-inch tart pan.
• Crush remaining wafers coarsely; place in medium bowl. Melt remaining butter. Add to wafer crumbs along with the nuts, sugar and 1/4 tsp. pumpkin pie spice; mix well. Spread onto bottom of shallow pan; place in oven along with the crust.
• Bake crust and nut mixture 10 to 12 min. or until lightly browned; cool.
• Beat cream cheese and pumpkin in medium bowl with mixer until blended. Add dry pudding mix and remaining pie spice; beat until blended. Gradually beat in milk; spread over crust. Top with COOL WHIP, spreading to within 1/2 inch of edge. Refrigerate 4 hours. Meanwhile, break cooled baked nut mixture into smaller pieces; store in airtight container until ready to use.
• Remove tart from side of pan just before serving; top tart with nut mixture. Microwave caramels and water in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted, stirring after 45 sec. Drizzle over tart.

FROZEN PUMPKIN MOUSSE TORTE WITH CARAMEL-PECAN TOPPING

Steps:

• For Crust: Preheat oven to 350.
• Finely chop nuts and sugar in food 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 a 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.
• To Serve: 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.

FROZEN PUMPKIN MOUSSE TORTE WITH CARAMEL-PECAN TOPPING

Steps:

• For Crust:
• Preheat oven to 350°F. 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.

FROZEN PUMPKIN MOUSSE TORTE WITH CARAMEL-PECAN TOPPING

Steps:

• 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. Bon Appetit November 1994

CARAMEL PECAN PUMPKIN CAKE

Steps:

• In large bowl, cream butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together the next 5 ingredients; add to creamed mixture alternately with pumpkin, beating well after each addition., Line a 5-qt. round slow cooker with heavy duty foil extending over sides; spray with cooking spray. Spread batter evenly into slow cooker. Cook, covered, on high, until a toothpick inserted in center comes out clean, about 2 hours. To avoid scorching, rotate the slow-cooker insert one-half turn midway through cooking, lifting carefully with oven mitts. Turn off slow cooker; let stand, uncovered, 10 minutes. Using foil, carefully lift cake out of slow cooker and invert onto a serving plate., Drizzle caramel syrup over cake; top with pecans. Serve warm.