Gingersnap Pumpkin Mousse Torte
Source: Better Homes and Gardens
1-1/2 cups finely crushed gingersnaps
1 cup finely chopped toasted pecans
1/3 cup margarine or butter, melted
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-ounce can pumpkin
2 teaspoons pumpkin pie spice
1/2 of an 8-ounce container frozen whipped dessert topping, thawed
1/2 cup pecan halves, toasted
1/4 cup caramel ice cream topping
1. 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 350 degree F oven 10 to 12 minutes or until edge is
2. 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.
3. 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 hours.
Nutritional facts per serving
calories: 423, total fat: 26g, saturated fat: 8g, cholesterol: 85mg, sodium:
247mg, carbohydrate: 45g, fiber: 3g, protein: 4g, vitamin A: 149%, vitamin C:
5%, calcium: 4%, iron: 15%