Photo: Ellen Silverman; Styling: Toni Brogan
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.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

MaryEliz's Review

October 26, 2014
Followed the recipe as written last year and everyone thought this was a great alternative to traditional pumpkin pie. One side note: for those with diabetes, it is better to use the full fat ice cream, as most low fat varieties have more sugar to compensate. Reduce your overall fat and carb consumption for the meal by skipping gravy, rolls, butter, etc.

karenfar's Review

November 25, 2013
This is really good and so easy. I made half using my small springform for 4 of us. Looked just like the picutre!!

Tinkerbell0914's Review

July 22, 2013

ejsvejda's Review

March 15, 2011
Awesome! Only adjustments were using store bought ginger snap cookies instead of graham crackers and I used Edy's slow churned ice cream - all the taste and less fat.

raresters's Review

January 30, 2011
easy and impressive for my first ice cream cake ever. I made it for thanksgiving and it didn't quite take the place of the standard pumpkin pie that we always have at thanksgiving, but it was a nice alternative.

ChefAmandaLynn's Review

November 25, 2010
Amazing. Made this for Thanksgiving and it was by far everyone's favorite desert. My brother in law said I should start selling them. Another poster mentiond thier ice cream became icy when refrozen, you can not let this melt when mixing and speading. Only soften, any melted part should be tossed out, not put in the pie tin. Do not skip the carmel sauce it is what makes the dish. Pampered Chef had a new one that is Excellent. You could also just serve the pumpkin ice cream, it is much better than any store bought one I have ever tried.

KET2394's Review

November 19, 2010
I made this for a fall girl's night dinner and it was fantastic! I'll serve the rest at Thanksgiving for sure. I didn't make any changes. It is beautiful and delicious. I don't make desserts very often, so feel it might be worth the splurge to use regular (not light) ice cream to give it an even richer flavor.

LauraSnail's Review

November 13, 2010
We made this recipe for Thanksgiving dessert last year and plan to make it again this year. It was everyone's favorite. It's perfect for the holidays in warmer climates.

OmegaCrash22's Review

June 22, 2010
i like it and it is awesome!!!!!!!!!!!! You should give it a try!!!!

lakeside's Review

January 12, 2010
We liked this torte very much, and I have made it several times. It has a good flavor and looks very pretty with the 3 layers. The last time I made it, I used sweet potatoes rather than pumpkin, and we liked that even better. I usually start the torte one day and finish it on the second day.