Pumpkin Pecan Torte for Gordon, Deb and Glenn
Pumpkin Pecan Torte
Shortbread Shell:
2 c. flour
2/3 c. confectioners sugar
2 sticks (1 cup) butter, cut in pieces
Mix flour and sugar, then cream in sugar until dough can be gathered
into ball. On lightly floured board, roll dough into 9-inch log. Divide
dough into a 5-inch section for the sides and a 4-inch section for the
base; pat the base piece into a 6-inch disk and wrap in plastic wrap.
Wrap the 5-inch piece separately. Refrigerate at least one hour, until
chilled.
On a lightly floured board, roll the disk evenly into a 10-inch round
and press into the base of a 10-inch springform pan.
Divide the 5-inch log in half crosswise and roll each piece into a
13-inch rope. Fit the ropes into the pan around the base and join the
ends to make one continuous rope of dough. Press dough evenly two inches
up the sides of the pan to form a seamless shell. Refrigerate.
Preheat oven to 350. Set a large heavy baking sheet on lowest oven shelf
to preheat.
Pumpkin Filling:
3 eggs
1/3 c brown sugar
1-2/3 c pumpkin
1/2 tsp salt
1 tsp. cinnamon
1/2 tsp nutmeg
1/4 tsp. cloves
1/4 tsp ginger
Whisk together all filling ingredients.
Pecan Topping:
3 eggs
1/2 c brown sugar
3/4 c light corn syrup
2 T. melted butter
2 tsp flour
1/8 tsp salt
1-2/3 pecan halves
In a large bowl, whisk together all topping ingredients except pecans.
Stir the filling again and pour it into the pastry shell, arranging
pecans on top, then stir topping and pour it over the pecans.
Place on preheated baking sheet and bake for 70 minutes, then cover
loosely with foil and bake 15 minutes longer, or until filling looks set
when a pecan is picked up to peek.
Cool on rack before serving.
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