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1
For Crust: Preheat oven to 350.
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2
Finely chop nuts and sugar in food processor.
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3
Add butter and blend, using on/off turns, until moist crumbs form.
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4
Using plastic wrap as aid, press mixture onto bottom and all the way up sides of a 9-inch-diameter springform pan with 2 3/4-inch-high sides, covering completely.
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5
Freeze 10 minutes.
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6
Bake crust until golden, about 10 minutes.
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7
Cool.
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8
For Filling: Whisk 1 cup cream, sugar and yolks in heavy medium saucepan.
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9
Stir constantly over medium heat until candy thermometer registers 160, about 6 minutes.
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10
Strain into large bowl.
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11
Using electric mixer, beat mixture until cool and slightly thickened, about 8 minutes.
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12
Beat in pumpkin, corn syrup, rum and spices.
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13
Using electric mixer, beat remaining 1 1/2 cups cream in large bowl to medium-stiff peaks.
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14
Fold cream into pumpkin mixture.
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15
Transfer filling to crust.
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16
Cover and freeze overnight.
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17
For topping: Arrange pecans side by side atop torte, covering completely.
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18
Drizzle 1/2 cup caramel sauce over, covering nuts completely (pan will be filled to top).
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19
Freeze until caramel sets, at least 3 hours or overnight.
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20
To Serve: Run sharp knife around pan sides to loosen torte.
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21
Release pan sides.
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22
Stir remaining caramel sauce in heavy small saucepan over medium heat until warm.
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23
Slice torte and serve with sauce.
