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Ingredientes
- 3 c. Pecans, toasted (about 11 ounces)
- 1/2 c. Firmly packed golden sugar
- 3 Tbsp. Butter, melted
- 2 1/2 c. Chilled whipping cream
- 1 c. Firmly packed golden sugar
- 8 lrg Egg yolks
- 1 1/2 c. Canned solid pack pumpkin
- 1/2 c. Light corn syrup
- 3 Tbsp. Dark rum
- 1 1/2 tsp Grnd ginger
- 3/4 tsp Grnd cinnamon
- 1/4 tsp Grnd nutmeg
- 1 1/2 c. Pecan halves, toasted (about 5 1/2 ounces)
- 1 jar butterscotch caramel fudge sauce, (17-oz)
Direcciones
- For Crust:Preheat oven to 350F. Finely chop nuts and sugar in processor. Add in butter and blend, using on/off turns, till moist crumbs form. Using plastic wrap as aid, press mix 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 min. Bake crust till golden brown, about 10 min.
- Cold.
- For Filling:Whisk 1 c. cream, sugar and yolks in heavy medium saucepan. Stir constantly over medium heat till candy thermometer registers 160 about 6 min. Strain into large bowl. Using electric mixer, beat mix till cold and slightly thickened, about 8 min. Beat in pumpkin, corn syrup, rum and spices.
- Using electric mixer, beat remaining 1 1/2 c. cream in large bowl to medium-stiff peaks. Fold cream into pumpkin mix. Transfer filling to crust. Cover and freeze overnight.
- For Topping:Arrange pecans side by side atop torte, covering completely. Drizzle 1/2 c. caramel sauce over, covering nuts completely (pan will be filled to top). Freeze till caramel sets, at least 3 hrs or possibly overnight.
- Run sharp knife around pan sides to loosen torte. Release pan sides. Stir remaining caramel sauce in heavy small saucepan over medium heat till hot. Slice torte and serve with sauce.
- Serves 12.
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