Best 8 Frozen Pumpkin Mousse Torte With Caramel Pecan Topping Recipes

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When it comes to indulging in a sweet and luscious dessert, the frozen pumpkin mousse torte with caramel pecan topping stands as an irresistible culinary masterpiece that tantalizes taste buds and creates a symphony of flavors. It's a dessert that magically transforms humble ingredients into a heavenly creation, beckoning you to embark on a journey of taste sensations like no other. From its creamy pumpkin mousse filling to the decadent caramel pecan topping, every bite of this frozen delight is a moment of pure bliss that leaves you craving more.

Let's cook with our recipes!

CARAMEL-PECAN PUMPKIN PIE



Caramel-Pecan Pumpkin Pie image

This is the perfect Thanksgiving Day dessert! This recipe gives you the best of both words, pecan pie and pumpkin pie in one. It's delicious, rich, and mouthwatering! It will look like you spent hours, but it's really very easy to make. You'll definitely receive compliments and repeated requests for this dish.

Provided by LISACAS1

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h5m

Yield 8

Number Of Ingredients 15

2 eggs
1 (15 ounce) can pumpkin puree
½ cup half-and-half
¾ cup white sugar
1 tablespoon all-purpose flour
1 teaspoon lemon zest
½ teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground allspice
1 (9 inch) prepared pie shell
¾ cup packed light brown sugar
1 cup chopped pecans
3 tablespoons butter

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat the eggs, pumpkin, and half-and-half together in a mixing bowl until smooth. Stir in the sugar, flour, lemon zest, vanilla, salt, cinnamon, nutmeg, and allspice until evenly blended. Pour the pumpkin mixture into the prepared pie shell. Cover the edges of the pie with aluminum foil strips to prevent burning.
  • Bake in preheated oven for 20 minutes.
  • Meanwhile, prepare the pecan caramel topping by mixing the brown sugar, pecans, and butter together in a bowl until evenly blended. Carefully spoon over the top of the pie. Continue baking the pie until the topping is golden and bubbly, and a knife inserted in the center comes out clean, about 20 minutes more. Cool on a wire rack.

Nutrition Facts : Calories 466.5 calories, Carbohydrate 57.3 g, Cholesterol 63.5 mg, Fat 25.7 g, Fiber 3.9 g, Protein 5.5 g, SaturatedFat 7.1 g, Sodium 378.1 mg, Sugar 41.3 g

PECAN PUMPKIN TORTE



Pecan Pumpkin Torte image

Times were lean when I was younger, so we would tend a big vegetable garden packed with tomatoes, beans, zucchini and pumpkin. I've been relying on the recipe for this pretty pumpkin cake for years.

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 12-16 servings.

Number Of Ingredients 16

3 cups canned pumpkin
2 cups sugar
1-1/2 cups canola oil
4 large eggs
2 cups all-purpose flour
2-1/2 teaspoons ground cinnamon
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped pecans
FROSTING:
2/3 cup whipped cream cheese
3-3/4 cups confectioners' sugar
1 teaspoon vanilla extract
3 to 4 teaspoons 2% milk
Pecan halves, optional

Steps:

  • In a large bowl, combine the pumpkin, sugar, oil and eggs. In a small bowl, combine the flour, cinnamon, baking soda, baking powder and salt; gradually beat into pumpkin mixture until blended. Stir in chopped pecans. , Pour into three greased 9-in. round baking pans. Bake at 350° for 40-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Beat in vanilla and enough milk to achieve a spreading consistency. Place one cake layer on a serving platter; spread with a third of the frosting. Repeat layers twice. Garnish with pecan halves if desired.

Nutrition Facts :

CARAMEL-PUMPKIN MOUSSE TART



Caramel-Pumpkin Mousse Tart image

Take this Caramel-Pumpkin Mousse Tart to the next level with the addition of pecan crumble on top! A pumpkin mousse tart is the perfect fall recipe for pumpkin fans!

Provided by My Food and Family

Categories     Home

Time 4h45m

Yield 10 servings

Number Of Ingredients 12

60 vanilla wafers, divided
1/2 cup butter, divided
1/3 cup chopped pecans
2 Tbsp. brown sugar
1-3/4 tsp. pumpkin pie spice, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup canned pumpkin
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/2 cup milk
1 cup thawed COOL WHIP Whipped Topping
12 KRAFT Caramels
1 Tbsp. water

Steps:

  • Heat oven to 350ºF.
  • Crush 50 wafers to form fine crumbs; place in medium bowl. Melt 1/3 cup butter. Add to wafer crumbs; mix well. Press onto bottom of 9-1/2-inch tart pan.
  • Crush remaining wafers coarsely; place in medium bowl. Melt remaining butter. Add to wafer crumbs along with the nuts, sugar and 1/4 tsp. pumpkin pie spice; mix well. Spread onto bottom of shallow pan; place in oven along with the crust.
  • Bake crust and nut mixture 10 to 12 min. or until lightly browned; cool.
  • Beat cream cheese and pumpkin in medium bowl with mixer until blended. Add dry pudding mix and remaining pie spice; beat until blended. Gradually beat in milk; spread over crust. Top with COOL WHIP, spreading to within 1/2 inch of edge. Refrigerate 4 hours. Meanwhile, break cooled baked nut mixture into smaller pieces; store in airtight container until ready to use.
  • Remove tart from side of pan just before serving; top tart with nut mixture. Microwave caramels and water in microwaveable bowl on HIGH 1-1/2 min. or until caramels are completely melted, stirring after 45 sec. Drizzle over tart.

Nutrition Facts : Calories 420, Fat 26 g, SaturatedFat 14 g, TransFat 0 g, Cholesterol 55 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g

FROZEN PUMPKIN MOUSSE PIE



Frozen Pumpkin Mousse Pie image

The fluffed filling in this mouthwatering pie forms beautiful peaks and is nutmeg-colored. Rich and creamy, this popular dessert tastes so good with its buttery graham cracker crust. -Sheila Bradshaw, Powell, Ohio

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 10 servings.

Number Of Ingredients 9

1-1/2 cups graham cracker crumbs
1/4 cup packed brown sugar
6 tablespoons butter, melted
FILLING:
1 can (15 ounces) solid-pack pumpkin
1 jar (7 ounces) marshmallow creme
1/4 cup packed brown sugar
2 teaspoons pumpkin pie spice
1 carton (12 ounces) frozen whipped topping, thawed, divided

Steps:

  • Preheat oven to 350°. In a bowl, combine the cracker crumbs, brown sugar and butter. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until lightly browned, 7-9 minutes. Cool completely on a wire rack., For filling, in a large bowl, whisk the pumpkin, marshmallow creme, brown sugar and pumpkin pie spice. Fold in 3-1/2 cups whipped topping. Spoon into prepared crust. Cover and freeze for at least 4 hours or until firm. Garnish with remaining whipped topping.

Nutrition Facts : Calories 331 calories, Fat 14g fat (10g saturated fat), Cholesterol 18mg cholesterol, Sodium 168mg sodium, Carbohydrate 48g carbohydrate (31g sugars, Fiber 2g fiber), Protein 2g protein.

FROZEN PUMPKIN MOUSSE TORTE WITH CARAMEL-PECAN TOPPING



Frozen Pumpkin Mousse Torte with Caramel-Pecan Topping image

not set

Provided by BigOven Cooks

Categories     Desserts

Time 45m

Yield 1

Number Of Ingredients 16

1 1/2 ts Ground ginger
3 tb Dark rum
1/2 c Firmly packed golden brown
; ounces)
3 tb Butter melted
3 c Pecans; toasted (about 11
8 lg Egg yolks
1/2 c Light corn syrup
1 1/2 c Pecan halves; toasted (about
1 Jar butterscotch caramel
1 1/2 c Canned solid pack pumpkin
1/4 ts Ground nutmeg
; 1/2 ounces)
2 1/2 c Chilled whipping cream
1 c Firmly packed golden brown
3/4 ts Ground cinnamon

Steps:

  • For Crust: Preheat oven to 350F. Finely chop nuts and sugar in processor. Add butter and blend, using on/off turns, until moist crumbs form. Using plastic wrap as aid, press mixture onto bottom and all the way up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides, covering completely. Freeze 10 minutes. Bake crust until golden, about 10 minutes. Cool. For Filling: Whisk 1 cup cream, sugar and yolks in heavy medium saucepan. Stir constantly over medium heat until candy thermometer registers 160 about 6 minutes. Strain into large bowl. Using electric mixer, beat mixture until cool and slightly thickened, about 8 minutes. Beat in pumpkin, corn syrup, rum and spices. Using electric mixer, beat remaining 1 1/2 cups cream in large bowl to medium-stiff peaks. Fold cream into pumpkin mixture. Transfer filling to crust. Cover and freeze overnight. For Topping: Arrange pecans side by side atop torte, covering completely. Drizzle 1/2 cup caramel sauce over, covering nuts completely (pan will be filled to top). Freeze until caramel sets, at least 3 hours or overnight. Run sharp knife around pan sides to loosen torte. Release pan sides. Stir remaining caramel sauce in heavy small saucepan over medium heat until warm. Slice torte and serve with sauce. Serves 12. Bon Appetit November 1994

Nutrition Facts : Calories 6036 calories, Fat 543.81710375 g, Carbohydrate 91.21524 g, Cholesterol 14332.579375 mg, Fiber 1.31859996604919 g, Protein 185.34912625 g, SaturatedFat 262.9943725 g, ServingSize 1 1 Serving (1870g), Sodium 1021.0595 mg, Sugar 89.8966400339508 g, TransFat 25.31758825 g

FROZEN PUMPKIN MOUSSE TORTE WITH CARAMEL-PECAN TOPPING



Frozen Pumpkin Mousse Torte with Caramel-Pecan Topping image

Categories     Rum     Dairy     Ginger     Nut     Dessert     Bake     Thanksgiving     Pecan     Pumpkin     Fall     Cinnamon     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Serves 12

Number Of Ingredients 17

Crust
3 cups pecans, toasted (about 11 ounces)
1/2 cup firmly packed golden brown sugar
3 tablespoons butter, melted
Filling
2 1/2 cups chilled whipping cream
1 cup firmly packed golden brown sugar
8 large egg yolks
1 1/2 cups canned solid pack pumpkin
1/2 cup light corn syrup
3 tablespoons dark rum
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Topping
1 1/2 cups pecan halves, toasted (about 5 1/2 ounces)
1 17-ounce jar butterscotch caramel fudge sauce

Steps:

  • For Crust:
  • Preheat oven to 350°F. Finely chop nuts and sugar in processor. Add butter and blend, using on/off turns, until moist crumbs form. Using plastic wrap as aid, press mixture onto bottom and all the way up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides, covering completely. Freeze 10 minutes. Bake crust until golden, about 10 minutes. Cool.
  • For Filling:
  • Whisk 1 cup cream, sugar and yolks in heavy medium saucepan. Stir constantly over medium heat until candy thermometer registers 160° about 6 minutes. Strain into large bowl. Using electric mixer, beat mixture until cool and slightly thickened, about 8 minutes. Beat in pumpkin, corn syrup, rum and spices.
  • Using electric mixer, beat remaining 1 1/2 cups cream in large bowl to medium-stiff peaks. Fold cream into pumpkin mixture. Transfer filling to crust. Cover and freeze overnight.
  • For Topping:
  • Arrange pecans side by side atop torte, covering completely. Drizzle 1/2 cup caramel sauce over, covering nuts completely (pan will be filled to top). Freeze until caramel sets, at least 3 hours or overnight.
  • Run sharp knife around pan sides to loosen torte. Release pan sides. Stir remaining caramel sauce in heavy small saucepan over medium heat until warm. Slice torte and serve with sauce.

FROZEN PUMPKIN MOUSSE TORTE WITH CARAMEL-PECAN TOPPING



Frozen Pumpkin Mousse Torte With Caramel-Pecan Topping image

A different take on favorite Thanksgiving flavors, this beautiful do-ahead pumpkin dessert is made even easier by the use of purchased sauce. Prep time includes 8 hours chill time. From Bon Apetit.

Provided by yooper

Categories     Frozen Desserts

Time 9h20m

Yield 12 serving(s)

Number Of Ingredients 14

3 cups pecans, toasted (about 11 ounces)
1/2 cup firmly packed golden brown sugar
3 tablespoons butter, melted
2 1/2 cups chilled whipping cream
1 cup firmly packed golden brown sugar
8 large egg yolks
1 1/2 cups canned solid-pack pumpkin
1/2 cup light corn syrup
3 tablespoons dark rum
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups pecan halves, toasted (about 5 1/2 ounces)
1 (17 ounce) jar butterscotch caramel fudge sauce

Steps:

  • For Crust: Preheat oven to 350.
  • Finely chop nuts and sugar in food processor.
  • Add butter and blend, using on/off turns, until moist crumbs form.
  • Using plastic wrap as aid, press mixture onto bottom and all the way up sides of a 9-inch-diameter springform pan with 2 3/4-inch-high sides, covering completely.
  • Freeze 10 minutes.
  • Bake crust until golden, about 10 minutes.
  • Cool.
  • For Filling: Whisk 1 cup cream, sugar and yolks in heavy medium saucepan.
  • Stir constantly over medium heat until candy thermometer registers 160, about 6 minutes.
  • Strain into large bowl.
  • Using electric mixer, beat mixture until cool and slightly thickened, about 8 minutes.
  • Beat in pumpkin, corn syrup, rum and spices.
  • Using electric mixer, beat remaining 1 1/2 cups cream in large bowl to medium-stiff peaks.
  • Fold cream into pumpkin mixture.
  • Transfer filling to crust.
  • Cover and freeze overnight.
  • For topping: Arrange pecans side by side atop torte, covering completely.
  • Drizzle 1/2 cup caramel sauce over, covering nuts completely (pan will be filled to top).
  • Freeze until caramel sets, at least 3 hours or overnight.
  • To Serve: Run sharp knife around pan sides to loosen torte.
  • Release pan sides.
  • Stir remaining caramel sauce in heavy small saucepan over medium heat until warm.
  • Slice torte and serve with sauce.

CARAMEL-PUMPKIN MOUSSE TART WITH PECAN CRUMBLE



Caramel-Pumpkin Mousse Tart With Pecan Crumble image

Ohhhhh but the crumble topping with caramel drizzle is scrumptious! Prep time includes chill time. From Kraft.

Provided by gailanng

Categories     Dessert

Time 4h12m

Yield 10 serving(s)

Number Of Ingredients 12

60 vanilla wafers, divided
1/2 cup butter, melted and divided
1/3 cup chopped pecans
2 tablespoons brown sugar
1 3/4 teaspoons pumpkin pie spice, divided
1 (8 ounce) package cream cheese, softened
1 cup canned pumpkin (pure pumpkin not pie filling)
1 (3 1/2 ounce) package vanilla flavor instant pudding mix
1/2 cup milk
1 cup thawed refrigerated whipped topping
12 caramels, unwrapped
1 tablespoon water

Steps:

  • Heat oven to 350ºF.
  • Crush 50 vanilla wafers to form fine crumbs; mix with 1/3 cup butter. Press onto bottom of 9-inch tart pan. Coarsely crush remaining wafers; place in medium bowl. Add remaining butter, nuts, sugar and 1/4 teaspoon pumpkin pie spice; mix well. Spread onto bottom of shallow pan; place in oven along with crust. Bake 10 to 12 minutes or until both are light golden brown; cool.
  • Beat cream cheese and pumpkin in medium bowl with mixer until well blended. Add remaining pie spice and dry pudding mix; beat until blended. Gradually beat in milk; spread over crust. Top with refrigerated whipped topping, spreading to within 1/2 inch of edge. Refrigerate 4 hours. Meanwhile, break cooled baked nut mixture into smaller pieces; store in airtight container until ready to use.
  • Sprinkle nut mixture over tart just before serving. Microwave caramels and water in microwaveable bowl on HIGH 1-1/2 minutes or until caramels are melted, stirring after 45 seconds. Drizzle over tart.

Nutrition Facts : Calories 481.2, Fat 29.5, SaturatedFat 13.7, Cholesterol 56.5, Sodium 510.6, Carbohydrate 51.8, Fiber 1.8, Sugar 22, Protein 4.8

Tips:

  • Make sure the pumpkin puree is smooth and free of lumps.
  • Use high-quality chocolate for the mousse layer.
  • Chill the mousse and torte layers before assembling to ensure a clean and easy cut.
  • If you don't have a springform pan, you can use a 9-inch round baking pan. Just be sure to line the pan with parchment paper before pouring in the batter.
  • The caramel topping can be made ahead of time and stored in the refrigerator. Just reheat it gently before serving.

Conclusion:

This frozen pumpkin mousse torte with caramel pecan topping is a delicious and decadent dessert that is perfect for any occasion. The pumpkin mousse is light and fluffy, while the caramel topping is rich and flavorful. The pecans add a nice crunch and texture to the torte. This dessert is sure to be a hit with your friends and family.

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