Pumpkin Ice Cream Torte

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

Preparation

1. 1. Preheat oven to 350°.
2. 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. 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. 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.