Frozen Pumpkin Torte
Ingredients
- 1 34 cups gingersnap crumbs
- 14 cup sugar ⓘ
- 12 cup butter, melted ⓘ
- 1 pint rich vanilla ice cream, softened ⓘ
- 1 cup canned pumpkin or 1 cup pumpkin puree ⓘ
- 1 cup brown sugar, packed ⓘ
- 2 tablespoons finely chopped candied ginger ⓘ
- 1 teaspoon vanilla extract ⓘ
- 12 teaspoon cinnamon ⓘ
- 14 teaspoon nutmeg
- 14 teaspoon salt ⓘ
- 1 cup whipping cream, whipped ⓘ
Instructions
- Combine crust ingredients& press into the bottom of a 9 inch springform pan.
- Spread ice cream evenly over crust& freeze.
- Mix together pumpkin, sugar, ginger, vanilla, cinnamon, nutmeg, and salt until smooth.
- Fold in whipped cream.
- Spread over ice cream layer& freeze.
- Remove from freezer 20 minutes before serving.
Nutrition & Diet Analysis (per serving)
803
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).