Pumpkin Ice Cream Torte with Ginger Crust

Pumpkin Ice Cream Torte with Ginger Crust
Photo by James Carrier


  • 1 can (15 oz.) pumpkin, chilled
  • 2 teaspoons pumpkin pie spice
  • 8 ounces crisp gingersnap cookies
  • About 1 ¼ cups caramel ice cream topping
  • 3 tablespoons butter or margarine, melted
  • 1 quart vanilla ice cream, softened (see notes)
  • About 1 cup hot fudge sauce or chocolate ice cream topping
  • + 2 more ingredients
    • 2 tablespoons sugar
    • Candied Walnuts

1. Place about a third of the cookies in a zip-lock plastic bag, seal bag, and roll with a rolling pin until cookies are finely crushed; pour into a 9-inch cheesecake pan with removable rim (at least 2 in. tall). Repeat to crush remaining cookies (you need 1 3/4 cups total) and pour into pan. Add...

View full recipe at My Recipes


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