Pumpkin Ice Cream Torte

Photo by Kira A.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from myrecipes.com

Ingredients

  • 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 vanilla ice cream (about 1 1/2 cartons), divided

  • 1/4

    cup finely chopped pecans, toasted and divided

  • 1/4

    cup jarred caramel topping

Directions

1. Preheat oven to 350°. 2. 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° for 10 minutes; cool on a wire rack. 3. Combine pumpkin and the next 4 ingredients (through cloves) in a bowl. Soften 6 cups ice cream; 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. 4. 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 microwave-safe bowl; microwave at HIGH 45 seconds. Top each serving with 1 tablespoon topping; sprinkle with 1/4 teaspoon pecans.

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