Thaw 10 Minutes before serving to slice
3/4 Cup Graham Cracker Crumbs
2 Tablespoons Brown Sugar
2 Tablespoons finely chopped Pecans
2 Tablespoons Butter, melted
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 cups Vanilla low-fat Ice Cream
(about 1 1/2 cartons)
1/4 cup finely chopped Pecans, toasted and divided
1/4 cup jarred Carmel topping
1. Preheat oven to 350.
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 wire rack.
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.
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 mixture. Spread over vanilla ice cream layer. Cover, freeze 8 hours or until firm. Cut torte into 12 wedges. Place 1 wedge on each plate. Place topping in microwave safe bowl and microwave 45 seconds. Top each serving with Tablespoon Carmel topping, sprinkle with 1/4 teaspoon pecans.
This is one of the dishes I am bringing to Thanksgiving at Mario's moms. Thought I'd share. Yummmm!!!