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Pumpkin Ice Cream Torte

Photo: Ellen Silverman; Styling: Toni Brogan
Yield 12 servings
This Pumpkin Ice Cream Torte starts with a graham cracker crust and is topped with layers of pumpkin and vanilla-pecan ice cream.

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 low-fat ice cream (about 1 1/2 cartons), divided
  • 1/4 cup finely chopped pecans, toasted and divided
  • 1/4 cup jarred caramel topping

Nutrition Information

  • calories 260
  • fat 8.2 g
  • satfat 3.1 g
  • monofat 2.2 g
  • polyfat 1.1 g
  • protein 5.6 g
  • carbohydrate 40.9 g
  • fiber 2.8 g
  • cholesterol 13 mg
  • iron 0.7 mg
  • sodium 186 mg
  • calcium 168 mg

How to Make It

  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.