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,
crushed
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.