Recipe for cooking gingersnap pumpkin mousse torte

Desserts to Go with Coffee and Tea :: Tortes and Trifles

Gingersnap Pumpkin Mousse Torte

From the kitchen of Laura King

1 1/2 c. finely crushed gingersnaps
1 c. finely chopped toasted pecans
1/3 c. margarine or melted butter
1/2 c. sugar
1 env. unflavored gelatin
1/2 c. light cream or half-and-half
3 beaten egg yolks
1/4 c. water
1 (15 ounce) can pumpkin
2 tsp. pumpkin pie spice
1/2 of an 8 ounce container frozen whipped
    dessert topping, defrosted
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 in.es up sides of an 8-in. springform pan (or press into a 9-in. pie plate.) Bake in a 350 degree F oven 10 to 12 mins. 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 mins..

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 approximately 8 servings.

Make-Ahead Tip: Prepare as directed. Cover and chill for up to 24 hours.