Pumpkin Bavarian Dessert Recipe

No Photo

Have you made this?

 Share your own photo!

Pumpkin Bavarian Dessert

Pat Duran


This recipe was given to me by my friend Ann, over 25 years ago; she made this for special occasions; one of which I got to help make and sample..Oh my it is to die for....She was a great caterer and a wonderful person. I have not made it yet this year..but give it a try you will love it, it sounds complicated but it really isn't. When I make it I will post a photo..or you can post your photo of it....enjoy!

pinch tips: How to Fold Ingredients





30 Min




3 oz
pkg. cook and serve butterscotch pudding mix
1 1/2 c
solid pack canned pumpkin
1/3 c
dark brown sugar,packed
1/2 tsp
pumpkin pie spice
1 1/2 tsp
vanilla extract
2 Tbsp
light corn syrup
5 oz
toasted slivered almonds,divided
2 c
heavy whipping cream
1 pt
vanilla ice cream


1 1/2 c
granulated sugar
1 c
boiling water
2 Tbsp
2 Tbsp
light corn syrup

Directions Step-By-Step

Cook pudding according to package directions.
Combine in a large bowl the prepared pudding, pumpkin, sugar,spice and vanilla. Mix well. Chill for 1 hour.
Prepare an 8-inch spring form pan with the 2 Tablespoons of corn syrup and sprinkle with 4 ounces of the toasted almonds. Set aside.
Beat the whipping cream until stiff and then fold into the chilled pumpkin mixture.
Spoon the mixture into the prepared pan. Freeze overnight.
About an hour before serving, loosen torte around edges with a knife; release spring and carefully lift off pan. Place torte and bottom base on a large serving plate. Place in refrigerator to soften.
Just before serving, scoop the ice cream into petals with a large spoon and mound on top of torte.
Drizzle with the Golden Sparkle Sauce and sprinkle with the remaining almonds.
Cut into wedges, serve with additional sauce, if desired. This dessert will hold up well in freezer for several days.
Golden Sparkle Sauce:
Heat sugar in a heavy skillet over low heat, stirring constantly with a wooden spoon, until melted into a golden syrup.Remove from heat and very slowly stir in the boiling water.
Return to heat and add the butter and corn syrup.
Cook, stirring constantly, until smooth and blended; remove from heat(the sauce will be thin,but thickens as it cools). Store in a covered jar at room temperature. Makes 2 cups..

About this Recipe

Course/Dish: Puddings, Other Desserts
Main Ingredient: Vegetable
Regional Style: American
Other Tags: For Kids, Heirloom