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Print This Delicious and Healthy Gingersnap Pumpkin Torte Cake Recipe

Gingersnap Pumpkin Mousse Torte Cake Recipe

Toasted pecan halves and caramel ice cream topping, grace the top of this rich and creamy gingersnap pumpkin torte.

1 1/2 cups Gingersnaps, crushed
1 cup Toasted pecans, chopped
1/3 cup Margarine or butter, melted
1/2 cup Granulated sugar
1 envelope Unflavored gelatin
1/2 cup Light cream or half and half
3 Egg yolks
1/4 cup Water
1 can (15 ounces) Pumpkin
2 tsp Pumpkin pie spice
4 ounces Whipped topping, thawed
1/2 cup Pecan halves, toasted
1/4 cup Caramel ice cream topping

Oven Temp ~ 350°
Baking Time ~ 10 to
Pan Type ~ 8-inch springform cake pan
Preheat the oven.
Mix crushed 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 gingersnap pumpkin torte until edge is golden. Cool torte.

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

Fold whipped topping into gelatin mixture. Spread evenly over crust. Top gingersnap pumpkin torte with pecan halves. Cover and chill 6 hours or until set. Loosen sides of pan. Drizzle mousse torte with caramel ice cream topping.
12 Servings
Nutrition facts:
Serving Size 92 g
Calories 299
Calories from Fat 157
Total Fat 17.5g 27%
Saturated Fat 4.7g 23%
Cholesterol 49mg 16%
Sodium 211mg 9%
Total Carbohydrates 33.3g 11%
Dietary Fiber 1.8g 7%
Sugars 13.5g
Protein 2.6g
Vitamin A 89% • Vitamin C 2% • Calcium 3% • Iron 4%



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User Comments

GO AHEAD AND BAKE,

Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?

Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.

Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.

And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!

Nothing says "I Love You" more than a surprise dessert made from one of our homemade cake recipes.

Recipes for Cakes
Suppling Tips for Healthy Homemade Cakes

When Baking with Butter:

Room temperature butter in the cake batter is one of the biggest cake baking mistakes. In fact, butter must be below 68° to trap air molecules and build structure. Otherwise, the fat will liquefy and the cake will be flat. To get “cool” butter, cut the chilled butter into chunks and let it sit in a bowl for 5 minutes before beating.

When Mixing Cake Batter:

You cannot over beat the eggs, sugar and butter, but you can over beat the flour. If you do, gluten will form and you will be making a quick bread instead of layer cake. Beat the flour just until there are no visible signs of dry flour, but not until the batter is completely smooth.

Cake Flour:

Cake flour is milled from soft wheat that has a lower gluten content and higher starch content than all-purpose flour. It helps to ensure a fluffy texture in cakes and pastries. A substitute for cake flour is to use all-purpose flour, but reduce the amount by 2 tablespoons per cup.

Green Food:

The food choices that we make every day have a profound effect on the environment. From farm to spoon, growing our food, processing it and transporting it all use tremendous amounts of energy, water and chemicals. By making just a few small changes in our eating and buying habits, we can greatly reduce this impact. When we eat green, we help the environment by reducing global warming pollution and help ourselves by eating fresh and healthy food. Eat local from farmers in your own neighborhood!