Pumpkin Pecan Torte

Name: Pumpkin Pecan Torte
Yield: 8 to 10 portions
Ingredients: ⅓ cup chopped toasted pecans; ¼ cup bourbon; 2 tablespoons confectioners’ sugar; 1 envelope unflavored gelatin; 3 eggs, separated; ½ teaspoon ground nutmeg; ½ teaspoon allspice; 1 cup heavy or whipping cream; 1 cup heavy or whipping cream; Pinch of salt; ¼ cup warm water; 1½ cups pecans, toasted; ½ cup milk; 1 cup (packed) light brown sugar; ½ teaspoon salt; 1 teaspoon ground cinnamon; 2 tablespoons unbleached all-purpose flour; 2 tablespoons granulated sugar; 1½ cups cooked puréed pumpkin; 1 egg white

Preparation info

8 to 10
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Combine two autumnal flavor favorites for a simple but sophisticated dessert. It’s light and luscious any time of the year!

Ingredients

Crust

1½ cups pecans, toasted
2 tablespoons granulated sugar
2

Pastry
Dessert

Method

Preheat the oven to 350°F.
Prepare the crust: Combine the pecans and the sugar in a food processor, and process until pecans are finely chopped. Add the flour and egg white, and process until well mixed.
Press the pecan mixture into the botto