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Gingersnap Pumpkin Mousse Torte Recipe

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This recipe for Gingersnap Pumpkin Mousse Torte is from Stirring up Memories, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cup gingersnaps, finely crushed
1 cup toasted pecans, finely chopped
1/3 cup margarine or butter, melted
1/2 cup sugar
1 envelope unflavored gelatin
1/2 cup light cream or Half & Half
3 egg yolks, beaten
1/4 cup water
1 15 oz. can pumpkin
2 tsp. pumpkin pie spice
1/2 of (8 oz.) container frozen whipped dessert topping, thawed
1/2 cup pecan halves, toasted
1/4 cup caramel ice cream topping
Directions:
Directions:
Mix gingersnaps, chopped pecans and butter. Press onto bottom and 1 1/2 inches up sides of an 8-inch springform pan. (Or press into a 9-inch pie plate.) Bake in a 350º F oven 10 to 12 minutes or 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.
Make-ahead tip: Prepare as directed. Cover and chill for up to 24 hours.

 

 

 

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