Pumpkin Custard Torte with Hidden Allure Crust

I put this recipe together for the Savor California collection. In the process, I learned some interesting things about baking a torte.

1st thing: If you do not thoroughly crush your biscotti it will not make the airtight crust you think it should make.
2nd thing: Hot custard will run out the bottom of the crust and seep through the edges of torte pan.
3rd thing: The burning custard on the bottom of your oven will make you think your house is on fire.
4th thing: If you grind the biscotti just a bit finer and press it a bit harder to form your crust and put a sheet pan under your torte pan, you will avoid things 2&3.
5th thing: Tortes are delicious and totally worth the risk.

Crust:

2c. Crushed Hidden Allure (Chocolate Orange) Biscotti
1/2 c.  Butter

Preheat oven to 400 degrees. Put approximately 8 Hidden Allure cookies in the food processor and grind until you have fine crumbs. Melt butter. In a bowl, combine butter and biscotti crumbs until all the crumbs are coated. Grease an 8" torte pan and press crumb mixture into bottom of pan and up the sides. Bake for 10min, and let cool before going to the next step.

Hint: Bake on a sheet Pan for easy handling.

Pumpkin Custard

1/2c. Heavy Cream
3 Eggs
1/3c. Canned Pumpkin
1/3c. Sugar
1/4tsp. Nutmeg
1/2tsp. Cinnamon
1 Vanilla Bean

Preheat oven to 400. In a mixing bowl, whisk eggs and sugar until the sugar is fully integrated into the eggs and set aside. In a sauce pan, combine cream, nutmeg, cinnamon and a split vanilla bean. Bring to a low simmer for 30 seconds. When your cream is ready, remove the vanilla bean. Slowly add the warm cream mixture to the eggs while whisking constantly. Be sure to add the warm cream very slowly so as not to cook the eggs. Last add the pumpkin and mix in thoroughly. Pour mixture into torte shell and bake for 30-35mins.

Reminder: Leave torte pan on the sheet pan to bake to prevent spills in your oven.