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pumpkin bavarian dessert

(1 RATING)
31 Pinches
kitchenChatter avatar
Las Vegas, NV
Updated on Nov 26, 2014

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!

prep time 30 Min
cook time
method Refrigerate/Freeze
yield 12-16 serving(s)

Ingredients

  • 3 ounces pkg. cook and serve butterscotch pudding mix
  • 1 1/2 cups solid pack canned pumpkin
  • 1/3 cup dark brown sugar,packed
  • 1/2 teaspoon pumpkin pie spice
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons light corn syrup
  • 5 ounces toasted slivered almonds,divided
  • 2 cups heavy whipping cream
  • 1 pint vanilla ice cream
  • GOLDEN SPARKLE SAUCE
  • 1 1/2 cups granulated sugar
  • 1 cup boiling water
  • 2 tablespoons butter
  • 2 tablespoons light corn syrup

How To Make pumpkin bavarian dessert

  • Step 1
    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.
  • Step 2
    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.
  • Step 3
    Beat the whipping cream until stiff and then fold into the chilled pumpkin mixture. Spoon the mixture into the prepared pan. Freeze overnight.
  • Step 4
    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.
  • Step 5
    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..
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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