Pumpkin Ice Cream Torte

Name: Pumpkin Ice Cream Torte
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 2 Tbsps brown sugar; 2 Tbsps butter, melted; 59 milliliters jarred caramel topping; 177 milliliters graham cracker crumbs; 1 teaspoons ground allspice; 1 teaspoon ground cinnamon; 0 teaspoons ground cloves; 0 teaspoons ground ginger; 2 liters vanilla low-fat ice cream (about 1 1/2 cartons), divided; 59 milliliters finely chopped pecans, toasted and divided; 2 Tbsps finely chopped pecans; 237 milliliters canned unsweetened pumpkin

If 64 cents per serving falls in your budget, Pumpkin Ice Cream Torte might be an outstanding vegetarian recipe to try. One serving contains 293 calories, 6g of protein, and 11g of fat. This recipe serves 12. Head to the store and pick up brown sugar, pecans, ground allspice, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Summer. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 35

Equipment you will use

Oven

Combine first 4 ingredients (mixture will be crumbly). Firmly press crumb mixture into bottom of a 9-inch springform pan coated with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Springform Pan

Bake at 350 for 10 minutes; cool on a wire rack.

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Wire Rack

Oven

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.

Ingredients you will need

Ice Cream

Pumpkin

Clove

Wrap

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Plastic Wrap

Bowl

Frying Pan

Soften remaining 3 cups vanilla ice cream; stir in 3 tablespoons pecans.

Ingredients you will need

Vanilla Ice Cream

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.

Ingredients you will need

Ice Cream

Pumpkin

Spread

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.

Ingredients you will need

Pecans

Equipment you will use

Microwave

Bowl

Equipment

Ingredients

Servings:

2Tbsps

brown sugar 2Tbsps

butter, melted 59milliliters

jarred caramel topping 177milliliters

graham cracker crumbs 1teaspoons

ground allspice 1teaspoon

ground cinnamon 0teaspoons

ground cloves 0teaspoons

ground ginger 2liters

vanilla low-fat ice cream (about 1 1/2 cartons), divided 59milliliters

finely chopped pecans, toasted and divided 2Tbsps

finely chopped pecans 237milliliters

canned unsweetened pumpkin

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.