Pumpkin Pecan Torte

By akselden

Ingredients

• 1 1/2 cups plus 1/3 cup toasted pecans
• 4 tablespoons sugar
• 2 tablespoons all-purpose flour
• 1 egg white
• 1 1/2 cups cooked pureed pumpkin
• 1 cup packed light brown sugar
• 1/2 cup milk
• 1 teaspoon ground cinnamon
• 1/2 teaspoon each of allspice and nutmeg
• Salt
• 3 eggs, separated
• 1 envelope unflavored gelatin
• 1/4 cup warm water
• 1 cup heavy cream
• 2 tablespoons confectioners' sugar
• 1/4 cup Bourbon

Preparation

Step 1

Process 1 1/2 cups of pecans and 2 tablespoons of sugar in a food processor until finely chopped. Add the flour and egg white and process until well-combined. Press into the bottom and sides of a 9- or 10-inch pie plate and bake in a preheated 350°F oven for 15 minutes. Let cool.
Combine the pureed pumpkin, brown sugar, milk, cinnamon, all spice, nutmeg and 1/2 teaspoon of salt in a saucepan and heat just to a boil. Remove from the heat and add the egg yolks one at a time. In a separate bowl, combine the gelatin with 1/4 cup warm water and set aside for 3 minutes. Add to the pumpkin mixture and transfer to a mixing bowl. Set over ice and stir occasionally until cool, 20 to 30 minutes. Beat the egg whites and pinch of salt until soft peaks form. Sprinkle with the remaining 2 tablespoons of sugar. Continue beating until glossy, 15 to 20 seconds. Fold egg whites into the pumpkin mixture. Pour into the crust. Tap lightly to remove any air bubbles. Chill, uncovered, at least 6 hours. Chop the 1/3 cup pecans. Whip the cream, confectioners' sugar and Bourbon until soft peaks form. Top slices of the torte with the whipped cream. Sprinkle with the chopped pecans. Makes 8-10 portions.