Pumpkin Ice Cream Torte

Thaw 10 minutes before serving to slice.

Yield: 12 servings

Ingredients

• 3/4  cup  graham cracker crumbs
• 2  tablespoons  brown sugar
• 2  tablespoons  finely chopped pecans
• 2  tablespoons  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  cups  vanilla 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

Preparation

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 a 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; 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.

Nutritional Information

Calories:

260

Fat:

8.2g (sat 3.1g,mono 2.2g,poly 1.1g)

Protein:

5.6g

Carbohydrate:

40.9g

Fiber:

2.8g

Cholesterol:

13mg

Iron:

0.7mg

Sodium:

186mg

Calcium:

168mg