Pumpkin Ice Cream Torte with Ginger Crust

Name: Pumpkin Ice Cream Torte with Ginger Crust
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 3 Tbsps butter or margarine, melted; 12 servings Candied Walnuts; 425 grams can pumpkin, chilled; 296 milliliters About caramel ice cream topping; 237 milliliters About hot fudge sauce or chocolate ice cream topping; 227 grams crisp gingersnap cookies; 2 teaspoons pumpkin pie spice; 2 Tbsps sugar; 946 milliliters vanilla ice cream, softened (see notes)

For $1.54 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. One portion of this dish contains about 8g of protein, 26g of fat, and a total of 585 calories. This recipe serves 12. From preparation to the plate, this recipe takes roughly 45 minutes. It can be enjoyed any time, but it is especially good for Summer. If you have gingersnap cookies, pumpkin pie spice, pumpkin, and a few other ingredients on hand, you can make it.

Instructions

Place about a third of the cookies in a zip-lock plastic bag, seal bag, and roll with a rolling pin until cookies are finely crushed; pour into a 9-inch cheesecake pan with removable rim (at least 2 in. tall). Repeat to crush remaining cookies (you need 1 3/4 cups total) and pour into pan.

Ingredients you will need

Roll

Equipment you will use

Ziploc Bags

Rolling Pin

Frying Pan

Add sugar and butter and mix. Press cookie mixture over bottom and about 1 inch up sides of pan.

Ingredients you will need

Butter

Sugar

Equipment you will use

Frying Pan

Bake crust in a 325 regular or convection oven until lightly browned, 10 to 12 minutes.

Ingredients you will need

Crust

Equipment you will use

Oven

Let cool about 5 minutes, then chill or freeze until cold, 5 to 10 minutes.

In a chilled large bowl, mix pumpkin, pumpkin pie spice, and 1/4 cup of the caramel topping until smooth.

Ingredients you will need

Pumpkin Pie Spice

Caramel Sauce

Pumpkin

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Bowl

Add ice cream and mix until blended.

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Ice Cream

Working quickly, spoon about a third of the ice cream mixture into the cold crust.

Ingredients you will need

Ice Cream

Crust

Drizzle with 2 tablespoons caramel topping and 2 tablespoons fudge sauce (if fudge sauce is too stiff, warm slightly in a microwave oven at full power (100%), stirring once, just until fluid, 15 to 30 seconds); sprinkle half the Candied Walnuts on top. Repeat with two more layers, omitting nuts on the top layer. Freeze until solid, about 5 hours, then cover and freeze up to 1 week.

Ingredients you will need

Candied Walnuts

Caramel Sauce

Fudge

Sauce

Nuts

Equipment you will use

Microwave

Oven

About 15 minutes before serving, remove sides from pan, set torte on a serving plate, and let stand in refrigerator to soften slightly.

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Frying Pan

Cut into wedges.

Serve with additional caramel topping and fudge sauce (warm and stir again if too stiff) to add to taste.

Ingredients you will need

Caramel Sauce

Fudge

Sauce

Equipment

Ingredients

Servings:

3Tbsps

butter or margarine, melted 12servings

Candied Walnuts 425grams

can pumpkin, chilled 296milliliters

About caramel ice cream topping 237milliliters

About hot fudge sauce or chocolate ice cream topping 227grams

crisp gingersnap cookies 2teaspoons

pumpkin pie spice 2Tbsps

sugar 946milliliters

vanilla ice cream, softened (see notes)

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices 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. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.