PUMPKIN BAVARIAN DESSERT

Pumpkin Bavarian Dessert image

Provided by Pat Duran @kitchenChatter

Number Of Ingredients 14

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

Steps:

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..