Pumpkin Ice Cream Torte With Ginger Crust Recipes

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PUMPKIN ICE CREAM TORTE



Pumpkin Ice Cream Torte image

Make and share this Pumpkin Ice Cream Torte recipe from Food.com.

Provided by Little Suzy Homemak

Categories     Frozen Desserts

Time 3m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 13

3/4 cup graham cracker crumbs
2 tablespoons brown sugar
2 tablespoons finely chopped pecans
2 tablespoons butter, melted
cooking spray
1 cup canned unsweetened pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
9 cups low-fat vanilla ice cream, divided
1/4 cup finely chopped pecans, toasted and divided
1/4 cup jarred caramel topping

Steps:

  • Preheat oven to 350 degrees.
  • Combine first 4 ingredients (mixture will be crumbly). Firmly press crumb mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 350 degrees for 10 minutes; cool on a wire rack.
  • Combine pumpkin and next 4 ingredients (through cloves) in a bowl. Soften 6 cups ice crea; add to pumpkin mixture, stirring to blend. Spoon half of mixture into prepared pan. Cover with plastic wrap; freeze 1 hour or until firm. Cover and freeze remaining pumpkin ice cream.
  • Soften remaining 3 cups vanilla ice cream; stir in 3 tablespoons pecans. Spread over pumpkin ice cream layer; freeze 1 hour or until firm.
  • Soften remaining 3 cups pumpkin ice cream; spread over vanilla ice cream mixture. Cover; freeze 8 hours or until firm.
  • Cut torte into 12 wedges. Place 1 wedge on each of 12 plates. Place topping in a microwave safe bowl; microwave at High for 45 minutes. Top each serving with 1 tablespoon topping; sprinkle with 1/4 teaspoon pecans.

Nutrition Facts : Calories 263.8, Fat 10.6, SaturatedFat 4.5, Cholesterol 31.9, Sodium 143.7, Carbohydrate 37.8, Fiber 1.1, Sugar 26.1, Protein 5.8

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