Pumpkin Ice Cream Torte

Happy Belated Thanksgiving everyone!!! This is the dessert I am making for our family dinner. It is a bit different from the traditional pumpkin pie but is excellent. I love it!! The recipe is from Cooking Light. Plus it is beautiful and easy to make.

Pumpkin Ice Cream Torte
Slightly adapted from Cooking Light

¾ cup graham cracker crumbs
2 tablespoons brown sugar
2 tbsp finely brown chopped pecans
2 tbsp butter, melted
Cooking Spray
1 cup canned unsweeten pumpkin
1 tsp cinnamon
½ tsp ground allspice
1/8 tsp ground ginger
9 cups vanilla low-fat ice cream, divided
1/4 cup jarred caramel topping

Preheat oven to 350 degrees. Combine first 4 ingredients (mixture will be crumbly). Firmly press crumb mixture into bottom of 9-inch springform pan coated with cooking spray. Bake at 350 degrees for 10 minutes; cool on wire rack.
Combine pumpkin and the next 3 ingredients (through ginger) 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.
Soften remaining 3 cups vanilla ice cream. Spread over pumpkin ice cream; freeze 1 hour or until firm. Soften remaining 3 cups pumpkin ice cream; spread over vanilla ice cream mixture. Cover and freeze 8 hours or until firm. Cut torte into 12 wedges. Place 1 wedge on each plate. Top with caramel sauce. And sprinkle with pecans.
Yield: 12 servings.

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