This deliciously rich pumpkin torte, is a "cool" change from the traditional pumpkin pie.
PREP TIME: 40 min.
COOK TIME: 30-35 min.
CRUST 3 c pecans; toasted 1/2 butter; melted 1/2 c firmly packed light brown sugar 3 T butter; melted FILLING 2 1/2 c heavy whipping cream 1 c firmly packed light brown sugar 8 lg egg yolks 1 1/2 c canned solid pack pumpkin 1/2 c light corn syrup 3 T dark rum 1 1/2 t ground ginger 3/4 t ground cinnamon 1/4 t ground nutmeg TOPPING 1 1/2 c pecans; toasted 1 jar butterscotch caramel (19 oz)
TOASTING PECANS (crust & topping): Preheat oven to 350 degrees. Evenly coat pecans in 1/2 c melted butter. Spread pecans in a single layer on a nonstick cookie sheet. Toss the pecans once or twice during baking to evenly toast. Toast until crisp and aromatic (apprx. 10-15 min.). Watch closely! Cool completely.
CRUST: Preheat oven to 350 degrees. Chop nuts with the brown sugar in a food processor until a fine consistency. Add butter and blend, using the pulse option, until moist crumbs form. Press mixture into a 9" springform pan, covering the bottom and sides to form the crust (use plastic wrap to aid in pressing the crust into the pan). Freeze 10 minutes. Bake crust until golden, about 10 minutes. Cool.
FILLING: Whisk 1 c cream, brown sugar and yolks in a heavy, medium sized 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 with a large bowl, beat remaining 1 1/2 c cream to medium stiff peaks. Fold cream into pumpkin mixture. Pour filling into cooled crust. Cover and freeze overnight.
TOPPING: Arrange pecans side by side, encircling the top of the torte until completely covered. Drizzle 1/2 c caramel sauce over the top, covering nuts completely (pan will be filled to the top). Freeze until caramel sets, at least 3 hours or overnight (this may be kept in the freezer up to 2 weeks covered in plastic wrap).
TO SERVE: Remove from the freezer 20 minutes prior to serving and gently release pan sides. If necessary, run a sharp knife around the sides to loosen. Stir remaining caramel sauce in heavy small saucepan over medium heat or microwave until warm. Slice torte and serve with sauce.