Every year, I love coming up with show-stopping desserts that can hold their own with all the other more traditional standards we know and love. Usually I choose something involving pumpkin, because it’s just my favorite and people seem to expect it. After the huge success that was this Sweet and Salty Peanut Butter Mousse Torte, I have been dying to try to recreate it with some fall flavors and man oh man did I succeed!
This no-bake dessert starts with a gingersnap crust (which you do actually bake for a few minutes,) and is full of creamy, light as air pumpkin mousse that is studded with crunchy bits of toffee and pecans. Topped with some fresh whipped cream and and a few more crunchy morsels, this dessert is oh so good. Creamy, dreamy, pumpkin-spice heaven. This is the type of treat you may find yourself hunched over licking the knife that cut the slice you already ate because it’s just that good.
As the holiday get-togethers start piling up and my usual status of “dessert bringer” is handed out, this beauty will surely make an appearance. I love the standard apple and pumpkin pie just as much as anyone, but this is a show-stopper if I ever saw one!
Happy Friday and Happy Halloween! Have a wonderful and safe weekend! :)
*You can totally leave the pecans out if you're not into nuts. They add a nice element but the toffee on its own would be great too!
Recipe loosely based on this Chocolate Peanut Butter Torte from Annie's Eats
For the crust:
For the filling:
For the Crust:
For the filling
Serving Size: 8 grams
Amount Per Serving: Unsaturated Fat: 0g
*You can totally leave the pecans out if you're not into nuts. They add a nice element but the toffee on its own would be great too! Recipe loosely based on this Chocolate Peanut Butter Torte from Annie's Eats