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Gingersnap Pumpkin Mousse Torte Recipe
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Gingersnap Pumpkin Mousse Torte
1 1/2 C. finely crushed gingersnaps
1 C. finely chopped toasted pecans
1/3 C. margarine or butter, melted
1/2 C. sugar
1 envelope unflavored gelatin
1/2 C. light cream or half-and-half
3 beaten egg yolks
1/4 C. water
1 (15 oz.) can pumpkin
2 tsp. pumpkin pie spice
1/2 of an 8 oz. container frozen whipped dessert topping, thawed
1/2 C. pecan halves, toasted
1/4 C. caramel ice cream topping
Mix gingersnaps, chopped pecans, and margarine or 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 350ºF 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. Makes 8 servings.
Make-Ahead Tip: Prepare as directed. Cover and chill for up to 24
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