Every year I like to come to the show-stopping desserts that can hold their own with any other more traditional standards that we know and love. Usually, I choose something that involves the pumpkin, because it is just my favorite and people seem to expect. After the huge success that was present Sweet and Salty Peanut Butter Mousse Torte, I'm dying to try to recreate the flavors of autumn and man oh man did I manage!
This dessert without cooking starts with a gingersnap crust (that you actually cook for a few minutes) and is full of cream, light as air pumpkin foam which is dotted with crunchy caramel and pecans. Topped with a little whipped cream and crunchy pieces and some more, this dessert is oh so good. Creamy, dreamy, sky pumpkin spice. This is the type of treatment you may find yourself bent over licking the knife that cuts the slice you have already eaten, because it is just that good.
As the party meetings begin piling and my usual state of "bringer dessert" is given, this beauty will surely make an appearance. I like the standard apple and pumpkin pie, as much as anyone, but it is a show-stopper if I ever saw one!
Happy Friday and Happy Halloween! Have a wonderful weekend and safely! :)
- 30-40 ginger snap crumbs crushed cookies-
- 3 tablespoons butter, melted
- pinch salt
- 1 ½ cup heavy cream
- 12 oz cheese, softened cream
- 1 pumpkin puree cup
- 1½ tablespoons pie coffee with pumpkin spice
- 1¼ cup powdered sugar
- ¼ cup chopped pecans *
- ¼ cup pieces caramel
- an extra pinch of bread crumbs cookies, pecan and caramel for garnish
- Preheat oven to 350F. In a large bowl, combine cookie crumbs, melted butter and salt. Stir to moisten and press into the bottom of a 7 inch springform pan or 9-inch pie plate.
- Freeze crust for 10 minutes, then bake for 10 minutes. Cool on a rack while you prep the filling.
- Whip cream in a stand mixer with a whisk until stiff peaks form middle. Scrape the whipped cream in a bowl and wipe the mixer bowl on. (No need to wash it.)
- Switch to the paddle attachment and beat the cream cheese until smooth and creamy. Add the pumpkin pie spice pumpkin and powdered sugar, mix until smooth.
- Remove the bowl from the mixer and gradually fold in about ⅔ of whipped cream, save the rest of the filling. Mixture will be thick and creamy.
- Fold the chopped pecans and toffee bits. Divide the filling into cooled crust. Cover with plastic wrap and refrigerate overnight or until the filling has strengthened
- Spread remaining whipped cream on torte and garnish with crushed gingersnap, chopped pecans and caramel. (You can mix in a teaspoon of powdered sugar with whipped cream, but I chose to leave unsweetened mine.)
- Refrigerate until just before serving
Recipe loosely based on this chocolate peanut butter torte Annie Eats