Feeling a little “up to here” with sweets since the Christmas rush of goodies that seem to come from all directions? If so, earmark this Pumpkin Pecan Torte with Bourbon Whipped Cream for next year. 😉
I found the recipe for this delectable torte in the back of my Mom’s cookbook where she kept all the recipes she had clipped, written by hand and ones that had simply fallen out of her worn 3-ring red and white mini cookbook binder. Then it sat in the back of my cook book waiting for the day I would notice it again.
Fast forward to November when I pulled out a bunch of recipes to decide what goodies I was making for Christmas this year and this one caught my eye. I don’t remember my Mom ever making this torte or me ever eating it, but it sure sounded tasty!
It did not disappoint. 😀
The pecan crust has a crunch and a flavour that you just don’t get with a traditional pie crust and the pumpkin filling is perfectly spiced, light and airy. Topped with a very generous portion of whipped cream that has hints of bourbon teasing your tastebuds, this is one torte you might not want to share with too many people.
Of course I did share it with family on Christmas Day and was more than happy to. Seeing other people enjoy what I bake always brings me joy.
Now this handwritten recipe is tucked away with some others written by either my Mom or my Oma. One day, when I’ve immortalized a few more on this here blog I plan on making a collage with them, framing it and hanging it my kitchen… a dedication to the women who paved the path and left me seemingly endless inspiration.
Wishing you and yours a beautiful New Years and magical 2020.
If you liked this recipe you are going to love these ones!
Apricot Quark Cheesecake with Spelt Flour
Apple Sponge Cake with Spelt Flour
Fancy Shmancy Spelt Flour Carrot Cake
Pumpkin Pecan Torte with Bourbon Whipped Cream
- 1 1/2 cups pecans toasted and cooled
- 4 tbsp organic sugar
- 2 tbsp all purpose, organic spelt flour also called white spelt flour
- 1 large egg white
- 1 1/2 cups pureed pumpkin
- 1 cup golden brown sugar packed
- 1/2 cup 2% milk
- 1 tsp ground cinnamon
- 1/2 tsp ground allspice
- 1/2 tsp ground nutmeg
- 1/2 tsp sea salt
- 3 large eggs yolks and whites separated
- 1 envelope unflavoured gelatin
- 1/4 cup warm water
- 2 cups heavy cream
- 2 tbsp icing sugar sifted
- 1 tsp bourbon or golden rum
- 1/3 cup pecans toasted, cooled and chopped small
Make the Crust
Preheat the oven to 350 degrees F. Grease a 9" pie plate and set aside.
Chop 1 1/2 cups of pecans and 2 tbsp of the organic sugar in a food processor until finely chopped. Add the spelt flour and egg white and process on low until well combined. Drop the pecan mixture in spoonfuls around the bottom of the pie plate and then press evenly into the bottom and sides of the pie plate. Bake for 15 minutes. Remove from the oven and let cool.
Make the Filling
Combine the pureed pumpkin, golden brown sugar, milk, cinnamon, allspice, nutmeg and salt in a large saucepan. Heat mixture over medium heat until it just begins to boil, then remove from the heat. Scoop approximately 1/4 cup of the pumpkin mixture into the egg yolks while whisking to temper the eggs. Then add the egg yolk mixture to the rest of the pumpkin mixture and whisk again until combined. Set aside.
In a small bowl combine the gelatine with the warm water and allow to swell for 3 minutes. Add the gelatine to the pumpkin mixture and whisk to combine. Transfer to a mixing bowl and set the bowl over another, larger bowl of ice. Allow to cool for 20 minutes while stirring occasionally.
While the pumpkin mixture is cooling, beat the egg whites until soft peaks form. Add the remaining 2 tbsp of organic sugar and beat on high until stiff peaks form. Once the pumpkin mixture is cool to the touch, gently fold in the egg whites until completely incorporated. Pour into the cooled pecan crust and tap lightly on the counter to remove bubbles. Chill, uncovered in the fridge for at least 6 hours, preferably overnight.
Make the Topping
In the bowl of a stand mixer with the whisk attachment or in a large bowl with a hand held mixer, whip the heavy cream, sifted icing sugar and bourbon until soft peaks form. Spread the whipped cream evenly over the chilled pumpkin torte and sprinkle with the chopped pecans. Keep chilled until ready to serve.