Pumpkin Ice Cream Torte

Pumpkin Ice Cream Torte
Photo by Ellen Silverman

Ingredients

  • ¼ cup finely chopped pecans, toasted and divided
  • 1/8 teaspoon ground cloves
  • 1 cup canned unsweetened pumpkin
  • ¼ cup jarred caramel topping
  • 9 cups vanilla low-fat ice cream (about 1 1/2 cartons), divided
  • ¾ cup graham cracker crumbs
  • Cooking spray
  • + 6 more ingredients
    • 1/8 teaspoon ground ginger
    • 1 teaspoon ground cinnamon
    • 2 tablespoons butter, melted
    • ½ teaspoon ground allspice
    • 2 tablespoons finely chopped pecans
    • 2 tablespoons brown sugar

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 bow...

View full recipe at My Recipes

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