Frozen Pumpkin Mousse Torte With Caramel Pecan Topping Recipe

• 3 c. Pecans, toasted (about 11 ounces)
• 1/2 c. Firmly packed golden sugar
• 3 Tbsp. Butter, melted
• 2 1/2 c. Chilled whipping cream
• 1 c. Firmly packed golden sugar
• 8 lrg Egg yolks
• 1 1/2 c. Canned solid pack pumpkin
• 1/2 c. Light corn syrup
• 3 Tbsp. Dark rum
• 1 1/2 tsp Grnd ginger
• 3/4 tsp Grnd cinnamon
• 1/4 tsp Grnd nutmeg
• 1 1/2 c. Pecan halves, toasted (about 5 1/2 ounces)
• 1 jar butterscotch caramel fudge sauce, (17-oz)

Directions