Another Naramore Creation
Pumpkin Cream Torte
Pumpkin Cream Torte with Pecan Shortbread Crust
For Crust:
3/4 pound unsalted butter, room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups small diced pecans
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Add the pecans and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Pat into greased 9 inch springform pan.
Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve.
For filling:
1 small-medium kabocha squash or pumpkin
2 C soaked cashews
1 1/4 C raw nut milk or 3/4 can coconut milk
1 C Agave
1 ts ground vanilla pod
1 ts glycerine based vanilla extract
1/8 ts salt
1 ½ TB Pumpkin Pie Spice
Optional: 1-4 drops flower essences of your choosing: gold, solstice sun, pumpkin blossom, etc.
Blend until fully smooth and warm to the touch. Add:
1 C raw coconut oil, melted in double boiler
3 TB lecithin
Blend until fully smooth and incorporated and warm to the touch. Should have the consistency of a rich smoothie or cake batter. Pour over cooled shortbread and let set in freezer, 1-2 hours. Meanwhile, make topping.
For cream topping:
3 C soaked cashews
2 C raw nut milk or 1 can coconut milk
1 ½ C Agave
1 ts ground vanilla pod
1 ts glycerine based vanilla extract
1/8 ts salt
1/8 ts cardamom
1/8 ts nutmeg
¼ ts cinnamon
dash clove
1 TB dark rum
Blend until fully smooth and incorporated and warm to the touch. Add:
1 C raw coconut oil, melted in double boiler
3 TB lecithin
Blend until fully smooth and incorporated and warm to the touch. Should have the consistency of a rich smoothie or cake batter. Pour over set pumpkin filling and freeze until set. Place in refrigerater until ready to serve, up to 1 day.
