Frozen Pumpkin Mousse Torte with Caramel-Pecan Topping
| Yield: | 1 servings |
| Categories: |
| CRUST | ||
| 3 | c | Pecans; toasted (about 11 |
| ; ounces) | ||
| 1/2 | c | Firmly packed golden brown sugar |
| 3 | tb | Butter; melted |
| FILLING | ||
| 2 1/2 | c | Chilled whipping cream |
| 1 | c | Firmly packed golden brown sugar |
| 8 | lg | Egg yolks |
| 1 1/2 | c | Canned solid pack pumpkin |
| 1/2 | c | Light corn syrup |
| 3 | tb | Dark rum |
| 1 1/2 | ts | Ground ginger |
| 3/4 | ts | Ground cinnamon |
| 1/4 | ts | Ground nutmeg |
| TOPPING | ||
| 1 1/2 | c | Pecan halves; toasted (about 5 |
| ; 1/2 ounces) | ||
| 1 | Jar butterscotch caramel fudge sauce; (17-ounce) |
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