Fluffy Pecan Pumpkin Torte|
This fluffy decadent torte is amazingly quick and easy to make. Lighter and easier to make than traditional pumpkin pie this kid friendly dessert will be sure to please even those that don't normally like pumpkin pie. Caramelized pecans can be used in place of the plain pecan halves for a more elegant presentation.
3/4 cup graham cracker crumbs
1/2 cup finely chopped pecans
5 tablespoons melted butter or margarine
3 tablespoons brown sugar
1 - 30 oz. can pumpkin pie mix (not canned pumpkin puree)
2 - 16 oz. containers whipped topping (thawed if frozen)
1 teaspoon ground cinnamon
pinch ground ginger
1/2 cup pecan halves
In a small bowl mix together the graham cracker crumbs, chopped pecans, butter, and brown sugar. Press the mixture into the bottom of an ungreased nine inch springform pan. In a large bowl mix the pumpkin pie mix, whipped topping, cinnamon, and ginger until well incorporated. Spread the mixture over the prepared crust. Cover tightly and freeze for at least 3 hours, or up to 24 hours in advance. Before serving, thaw slightly in the refrigerator if frozen for more than 6 hours. Garnish with the pecan halves and serve with the remaining container of whipped topping.
Makes 12 servings.
Preparation Time: 10 minutes
Freezing Time: 3 hours
Total Time: 3 hours, 10 minutes