Pumpkin Ice Cream Torte


 (Photo: Ellen Silverman; Styling: Toni Brogan)

  • Prep Time


  • Cook Time


  • Total Time


  • Servings


Here’s the secret: You can make this pumpkin torte well ahead and freeze it. The sauce is jarred. The cook will be celebrated. Thaw 10 minutes before serving to slice.


  • 3/4 cup graham cracker crumbs
  • 2 tablespoon brown sugar
  • 2 tablespoon finely chopped pecans
  • 2 tablespoon 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 cup low-fat ice cream (about 1 1/2 cartons), divided
  • 1/4 cup finely chopped pecans, toasted and divided
  • 1/4 cup jarred caramel topping


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.