Pumpkin Ice Cream Torte

Total Time: 3 mins Preparation Time: 3 mins

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 low-fat vanilla ice cream, divided
• 1/4 cup finely chopped pecans, toasted and divided
• 1/4 cup jarred caramel topping

Recipe

• 1 preheat oven to 350 degrees.
• 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 degrees for 10 minutes; cool on a wire rack.
• 3 combine pumpkin and next 4 ingredients (through cloves) in a bowl. soften 6 cups ice crea; 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.
• 5 soften remaining 3 cups pumpkin ice cream; spread over vanilla ice cream mixture. cover; freeze 8 hours or until firm.
• 6 cut torte into 12 wedges. place 1 wedge on each of 12 plates. place topping in a microwave safe bowl; microwave at high for 45 minutes. top each serving with 1 tablespoon topping; sprinkle with 1/4 teaspoon pecans.