Pecan Pumpkin Torte

Pumpkin Torte

The holidays are nothing without our favorite desserts gracing our table. There are so many choices, and frankly, we want them all. This year we decided to come up with a special treat- one that covered all the bases in one fell swoop. We knew this dessert would be extremely decadent, and the perfect thing to satisfy even our mother’s sweet tooth (and that is no easy feat)! We started by combining all the things that we love- pecan pie, pumpkin cheesecake and of course, chocolate. The pecan crust is chewy and sweet, but balances nicely with the lightly sweetened, silky smooth pumpkin filling. There is a thin layer of whiskey caramel in between to add a little something extra, and it is all topped with a delicious and simple chocolate ganache.

What is even better about this dessert is that it can be made ahead of time and kept in the freezer. You never have to bake it, just leave it out to defrost.

This is a very rich dessert, so we kept it somewhat thin. You only need a small slice, and it would be even better with your favorite whipped topping or even some vanilla ice cream. Now you don’t have to pick just one of your favorites to prepare for your holiday meal- you can have them all!

Pecan Pumpkin Torte {recipe}

9" torte, serves 10-12

 

INGREDIENTS

  • Crust

    • 8 oz unsalted, dry toasted pecans

    • 2 cups (about 40) pitted dates

    • ¼ tsp salt

    • 2 TB raw agave nectar

  • Whiskey Caramel

    • 1 c dates

    • 1 TB whiskey

    • ½ c hot water

    • ½ tsp vanilla

    • ¼ tsp salt

    • ½ cup raw pecan pieces

  • Pumpkin Cream Filling

    • 15 oz can pumpkin puree

    • 1 c cashews, raw unsalted

    • ¼ c coconut oil, refined

    • 4 TB maple syrup

    • 2 TB lemon juice

    • ¾ tsp cinnamon

    • ¼ tsp nutmeg

    • 2 pinches clove

    • ¼ tsp salt

    • ½ tsp vanilla

  • Chocolate Ganache

    • ¼ c almond milk

    • 1 c semi-sweet chocolate chips (dairy-free)

    • 1 TB vegan butter

 

METHOD

  1. In a food processor, combine crust ingredients and pulse until a sticky dough forms.

  2. Press crust into 9” springform pan with about ½ inch up the side (to contain caramel).

  3. In a blender, combine all whiskey caramel ingredients, except pecans and process until smooth.

  4. Pour over crust and spread, then sprinkle with ½ c raw pecans.

  5. In blender combine all Pumpkin Cream ingredients and blend until smooth (might need to use tamper to get the mixture going).

  6. Pour over caramel and pecan layer.

  7. Place in freezer for about an hour before adding chocolate top.

  8. Heat almond milk in a small sauce pot over medium heat, until hot. Then add chocolate chips and whisk constantly until smooth and melted.

  9. Then whisk in 1 TB butter until glossy.

  10. Pour melted chocolate over the top and spread.

  11. Place back in freezer for several hours until set.

NOTE: Best served after it sits out for 30 minutes to soften.

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