Frozen Pumpkin Torte

Ingredients

  • gingersnap crumbs
  • gingersnap crumbs
  • sugar
  • sugar
  • butter, melted
  • butter, melted
  • vanilla ice cream, softened
  • + 47 more ingredients
    • vanilla ice cream, softened
    • 1 cup canned pumpkin or 1 cup
    • pumpkin puree
    • 1 cup canned pumpkin or 1 cup
    • pumpkin puree
    • pumpkin puree
    • brown sugar, packed
    • candied ginger
    • candied ginger
    • vanilla extract
    • vanilla extract
    • cinnamon
    • cinnamon
    • nutmeg
    • nutmeg
    • salt
    • salt
    • whipping cream, whipped
    • 1 ¾ cups
    • 1 ¾ cups
    • ¼ cup
    • ¼ cup
    • ½ cup
    • ½ cup
    • 1 pint
    • rich
    • 1 pint
    • rich
    • 1 cup
    • 1 cup
    • 1 cup
    • brown sugar, packed
    • 2 tablespoons
    • finely chopped
    • 2 tablespoons
    • finely chopped
    • 1 teaspoon
    • 1 teaspoon
    • ½ teaspoon
    • ½ teaspoon
    • ¼ teaspoon
    • ¼ teaspoon
    • ¼ teaspoon
    • ¼ teaspoon
    • 1 cup
    • 1 cup
    • whipping cream, whipped

1 Combine crust ingredients& press into the bottom of a 9 inch springform pan. 2 Spread ice cream evenly over crust& freeze. 3 Mix together pumpkin, sugar, ginger, vanilla, cinnamon, nutmeg, and salt until smooth. 4 Fold in whipped cream. 5 Spread over ice cream layer& freeze. 6 Remove from ...

View full recipe at SpringPad

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