Gingersnap Pumpkin Mousse Torte Recipe

Gingersnap Pumpkin Mousse Torte Cake Recipe

1 1/2 cups
1 cup
1/3 cup
1/2 cup
1 envelope
1/2 cup
3
1/4 cup
1 can (15 oz)
2 tsp
4 oz.
1/2 cup
1/4 cup

Gingersnaps
Toasted pecans
Margarine or butter, melted
Granulated sugar
Unflavored gelatin
Light cream or half and half
Egg yolks
Water
Pumpkin
Pumpkin pie spice
Whipped topping, thawed
Pecan halves, toasted
Caramel ice cream topping

Oven Temp ~ 350° Baking Time ~ 10 - 12 Min.
Pan Type ~ 8-inch springform pan

Preheat oven.

Mix gingersnaps, chopped pecans, and margarine or butter. Press onto bottom and 1 1/2 inches up sides of pan (or press into a 9-inch pie plate.) Bake until edge is golden. Cool.

In a saucepan mix sugar and gelatin. Stir in cream, egg yolks, and water. Cook and stir over low heat until gelatin is dissolved and mixture just begins to bubble. Remove from heat. Stir in pumpkin and spice. Cool 20 to 30 minutes.

Fold dessert topping into gelatin mixture. Spread evenly in crust. Top with pecan halves. Cover; chill 6 hours or until set. Loosen sides of pan. Drizzle with ice cream topping.

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