Serves 8-10
"IN THE KITCHEN~WITH MOM"
p. 144
Ellayne Sapienza
CRUST:
1 1/2 cups finely crushed gingersnaps
1 cup finely chopped toasted pecans
1/3 cup butter or margerine, melted
MOUSSE:
1/2 cup sugar
1 envelope unflavored gelatin
1/2 cup light cream or half and half
3 beaten egg yolks
1/4 cup water
1 15 oz. can pumpkin
2 teaspoons pumpkin pie spice
4 ounces Cool Whip
1/2 cup pecan halves, toasted
1/4 cup caramel ice cream topping
To make the crust, mix the gingersnaps, pecans and butter together. Press onto the bottom and 1 1/2 inches up the sides of an 8-inch springform pan. If you don't have a springform pan, use a 9-inch pie plate. Bake in a preheated 350 degree oven for 10 to 12 minutes, until edge is golden. Let cool.
For the mousse filling, mix the sugar and gelatin together in a medium saucepan. Stir in the cream, egg yolks and water. Cook over low heat, stirring continuously, until the gelatin is dissolved and the mixture just begins to bubble. Remove from heat and stir in the pumpkin and the pumpkin pie spice. Let cool 20 to 30 minutes.
Fold the Cool Whip into the gelatin mixture. Spread the mousse evenly into the crust. Top with the toasted pecan halves. Cover and chill for several hours, or until set. Loosen the sides of the springform pan to remove the torte. Drizzle with the caramel topping.
