Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

We couldn't stop eating this dessert at taste testing. It earned our highest rating. The concentrated spicy flavor of pumpkin butter replaces the more traditional canned pumpkin. It's a great make-ahead recipe for the holidays.

Recipe by Oxmoor House January 2006

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Oxmoor House

Recipe Summary

prep:
21 mins
cook:
3 mins
additional:
10 hrs 10 mins
total:
10 hrs 34 mins
Yield:
16 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place pecans in a nonstick skillet; coat pecans with cooking spray. Add brown sugar; cook over medium heat 3 minutes or until nuts are toasted and sugar melts, stirring occasionally. Remove from heat; cool. Combine sugared pecans and cracker crumbs in a small bowl; toss gently.

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  • Arrange half of angel food cake slices in bottom of a 10-inch springform pan.

  • Combine pumpkin butter, cinnamon, and pumpkin pie spice in a small bowl. Place half of pumpkin butter mixture and half of ice cream in a food processor; pulse 12 times or just until blended. Spread pumpkin-ice cream mixture over cake layer in pan, and sprinkle with half of pecan mixture. Top with remaining cake slices; freeze 5 minutes.

  • Place remaining half of pumpkin butter mixture and remaining half of ice cream in food processor; pulse 12 times or just until blended. Spread pumpkin-ice cream mixture over cake layer in pan, and sprinkle with half of remaining pecan mixture. Cover and freeze 2 hours. Spread whipped topping evenly over cake, and sprinkle with remaining pecan mixture. Cover and freeze 8 hours or until firm. Let stand 5 minutes before serving. Run a knife around outside edge of dessert to loosen from pan; remove sides of pan. Drizzle with caramel topping.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

318 calories; fat 7.1g; saturated fat 2.5g; protein 4.7g; carbohydrates 56.6g; cholesterol 31mg; iron 0.4mg; sodium 312mg; calories from fat 21%; fiber 1g; calcium 132mg.
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