Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
pumpkin mousse torte

Pumpkin Mousse Torte


  • Author: Lisa Keys
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: Serves 10. 1x

Description

fresh roasted pumpkin makes the best mousse torte


Ingredients

Scale

Pumpkin Mousse Torte

 

 

33 Stauffer’s Pumpkin Snaps, divided

4 tablespoons (¼ cup) unsalted butter, melted

2 tablespoons water

2 tablespoons bourbon or orange juice (for non-alcohol version)

1 (1/4-oz) package unflavored gelatin

½ cup packed light brown sugar

¼ cup cornstarch

2 teaspoons pumpkin pie spice (I use King Arthur Flour brand)

¼ teaspoon salt

1 cup heavy cream, divided

2 egg yolks

1 ½ cups whole milk

1 cup unseasoned pumpkin, drained on paper towels

1-teaspoon vanilla

 

 


Instructions

  1. Heat oven 350F.
  2. Place 18 cookies in food processor fitted with blade. Process until cookies are finely crushed to make 1 cup of cookie crumbs. Add butter; pulse until crumbly.
  3. Press cookie crumbs over bottom of 9-inch springform pan. Place remaining cookies around edge of pan slightly overlapping and rounded side out. Gently press each cookie into the bottom crust. Bake for 8 to 10 minutes or until toasted. Cool crust in pan on a wire rack.
  4. In small bowl, combine water and bourbon or orange juice; sprinkle gelatin over the top. Set mixture aside to let gelatin soften.
  5. In medium saucepan, whisk brown sugar, cornstarch, pumpkin pie spice, salt and ½ cup heavy cream until smooth. Add egg yolks and milk; whisk until well blended. Cook over medium heat, whisking, until mixture comes to a boil. Reduce heat to low and continue cooking another minute being sure to scrape the sides of the pot with a heat-proof spatula.
  6. Whisk in gelatin mixture until it is fully dissolved. Remove from heat.
  7. Whisk in pumpkin and vanilla. Press a piece of plastic wrap to pumpkin mixture to prevent a skin from forming. Chill in refrigerator for 2 hours.
  8. Whip remaining ½ cup heavy cream to soft peaks; fold into pumpkin mixture.
  9. Pour filling into prepared crust; smooth top. Cover and chill at least 4 hours or as long as overnight.
  10. Cut into wedges and top with sweetened whipped cream or Greek yogurt. 
  • Category: dessert
  • Method: baking/stovetop

Keywords: pumpkin, mousse, torte, holiday dessert, special occasion, cookie crust, warm spices