Pumpkin Ice Cream Torte Recipes

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PUMPKIN ICE CREAM TORTE WITH GINGER CRUST



Pumpkin Ice Cream Torte with Ginger Crust image

This frozen torte is a great make-ahead alternative to traditional pumpkin pie. Tasty gingersnap cookies form the crust, which is topped with pumpkin-flavored ice cream and drizzled with both caramel and hot fudge toppings. You may never return to pumpkin pie.

Provided by wp

Yield Makes 12 servings

Number Of Ingredients 9

8 ounces crisp gingersnap cookies
2 tablespoons sugar
3 tablespoons butter or margarine, melted
1 can (15 oz.) pumpkin, chilled
2 teaspoons pumpkin pie spice
About 1 1/4 cups caramel ice cream topping
1 quart vanilla ice cream, softened (see notes)
About 1 cup hot fudge sauce or chocolate ice cream topping
Candied Walnuts

Steps:

  • Place about a third of the cookies in a zip-lock plastic bag, seal bag, and roll with a rolling pin until cookies are finely crushed; pour into a 9-inch cheesecake pan with removable rim (at least 2 in. tall). Repeat to crush remaining cookies (you need 1 3/4 cups total) and pour into pan. Add sugar and butter and mix. Press cookie mixture over bottom and about 1 inch up sides of pan.
  • Bake crust in a 325° regular or convection oven until lightly browned, 10 to 12 minutes. Let cool about 5 minutes, then chill or freeze until cold, 5 to 10 minutes.
  • In a chilled large bowl, mix pumpkin, pumpkin pie spice, and 1/4 cup of the caramel topping until smooth. Add ice cream and mix until blended.
  • Working quickly, spoon about a third of the ice cream mixture into the cold crust. Drizzle with 2 tablespoons caramel topping and 2 tablespoons fudge sauce (if fudge sauce is too stiff, warm slightly in a microwave oven at full power (100%), stirring once, just until fluid, 15 to 30 seconds); sprinkle half the Candied Walnuts on top. Repeat with two more layers, omitting nuts on the top layer. Freeze until solid, about 5 hours, then cover and freeze up to 1 week.
  • About 15 minutes before serving, remove sides from pan, set torte on a serving plate, and let stand in refrigerator to soften slightly. Cut into wedges. Serve with additional caramel topping and fudge sauce (warm and stir again if too stiff) to add to taste.

Nutrition Facts : Calories 495, Carbohydrate 77, Cholesterol 38, Fat 21, Fiber 1.3, Protein 5.9, SaturatedFat 9.1, Sodium 339

PUMPKIN ICE CREAM TORTE



Pumpkin Ice Cream Torte image

Make and share this Pumpkin Ice Cream Torte recipe from Food.com.

Provided by Little Suzy Homemak

Categories     Frozen Desserts

Time 3m

Yield 12 slices, 12 serving(s)

Number Of Ingredients 13

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 low-fat vanilla ice cream, divided
1/4 cup finely chopped pecans, toasted and divided
1/4 cup jarred caramel topping

Steps:

  • Preheat oven to 350 degrees.
  • 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 degrees for 10 minutes; cool on a wire rack.
  • Combine pumpkin and next 4 ingredients (through cloves) in a bowl. Soften 6 cups ice crea; 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; 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 a microwave safe bowl; microwave at High for 45 minutes. Top each serving with 1 tablespoon topping; sprinkle with 1/4 teaspoon pecans.

Nutrition Facts : Calories 263.8, Fat 10.6, SaturatedFat 4.5, Cholesterol 31.9, Sodium 143.7, Carbohydrate 37.8, Fiber 1.1, Sugar 26.1, Protein 5.8

PUMPKIN ICE CREAM TREAT



Pumpkin Ice Cream Treat image

Everyone will scream for pumpkin-y ice cream this Halloween. I like to have some in the freezer, ready for visitors. -Dixie Terry, Goreville, Illinois

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 8 servings.

Number Of Ingredients 7

1-1/2 cups pumpkin pie filling
1/3 cup sugar
1 teaspoon vanilla extract
1 quart vanilla ice cream, softened
1 cup finely chopped pecans, toasted
Graham cracker
Thin licorice pieces

Steps:

  • In a large bowl, mix pie filling, sugar and vanilla until blended. Fold in ice cream. Spread into a 9-in. round pan coated with cooking spray. Sprinkle pecans over the top in thin stripes, forming the vertical lines of a pumpkin shape. Add a graham cracker stem and licorice vines. Freeze, covered, 3-4 hours or until firm.

Nutrition Facts :

PUMPKIN TORTE



Pumpkin Torte image

This beautiful layered cake has a creamy filling with a mild pumpkin flavor and a little spice. It's quick and always turns out so well. The nuts and caramel topping add a nice finishing touch. -Trixie Fisher, Piqua, Ohio

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 11

1 package yellow cake mix (regular size)
1 can (15 ounces) solid-pack pumpkin, divided
4 large eggs
1/2 cup 2% milk
1/3 cup canola oil
1-1/2 teaspoons pumpkin pie spice, divided
1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
1 carton (16 ounces) frozen whipped topping, thawed
1/4 cup caramel ice cream topping
Pecan halves, toasted

Steps:

  • Preheat oven to 350°. Line bottoms of 2 greased 9-in. round baking pans with parchment; grease paper., Combine cake mix, 1 cup pumpkin, eggs, milk, oil and 1 teaspoon pie spice; beat on low speed 30 seconds. Beat on medium 2 minutes. Transfer to prepared pans. , Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks; cool completely., Beat cream cheese until light and fluffy. Beat in confectioners' sugar and the remaining pumpkin and pie spice until smooth. Fold in whipped topping., Using a long serrated knife, cut each cake horizontally in half. Place 1 cake layer on a serving plate; spread with a fourth of the filling. Repeat 3 times. Drizzle with caramel topping; sprinkle with pecans. Store in refrigerator.

Nutrition Facts : Calories 476 calories, Fat 24g fat (12g saturated fat), Cholesterol 82mg cholesterol, Sodium 367mg sodium, Carbohydrate 58g carbohydrate (41g sugars, Fiber 1g fiber), Protein 6g protein.

PUMPKIN TORTE II



Pumpkin Torte II image

This pumpkin dessert has a graham cracker crust and cream cheese and pumpkin layers. It's finished with whipped topping and walnuts.

Provided by Karie

Categories     Fruits and Vegetables     Vegetables     Squash

Time 5h5m

Yield 12

Number Of Ingredients 18

2 cups graham cracker crumbs
½ cup margarine, melted
12 ounces cream cheese, softened
3 eggs, beaten
¾ cup white sugar
1 (15 ounce) can pumpkin puree
3 eggs, separated
½ cup milk
¾ cup white sugar
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon salt
2 (.25 ounce) packages unflavored gelatin
¼ cup cold water
¼ cup boiling water
½ cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
3 tablespoons ground walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan.
  • In a medium bowl, mix the graham cracker crumbs and margarine. Evenly press into prepared pan to form a crust.
  • Blend together the cream cheese, eggs and sugar; evenly spread over crust and bake for 20 minutes in the preheated oven. Set aside to cool.
  • In a 2 quart saucepan, combine the pumpkin, egg yolks, milk, 3/4 cup sugar, cinnamon, nutmeg and salt. Cook over medium heat, stirring constantly, until sugar is dissolved. Set aside to cool.
  • Combine gelatin and cold water in a small bowl and allow to soften for 5 minutes. Mix in boiling water to dissolve. Stir into the pumpkin mixture.
  • In a mixing bowl, beat egg whites until frothy. Gradually add 1/2 cup sugar; beat until stiff. Fold into pumpkin mixture and pour over cream cheese layer. Refrigerate until firm, about 4 hours, and cut into squares. Top with whipped topping and sprinkle with walnuts.

Nutrition Facts : Calories 483.1 calories, Carbohydrate 53.2 g, Cholesterol 125 mg, Fat 27.5 g, Fiber 1.6 g, Protein 8.6 g, SaturatedFat 12.9 g, Sodium 582.1 mg, Sugar 44 g

PUMPKIN TORTE



Pumpkin Torte image

This is a traditional Thanksgiving recipe from my boyfriend's family. It is lighter and fluffier than pumpkin pie, and now I make it for our family every year. Be very careful pressing down the graham cracker crust, or it will come out much too hard; in fact you might not want to at all.

Provided by Mari6355

Categories     Dessert

Time 1h20m

Yield 1 large torte, 6-8 serving(s)

Number Of Ingredients 15

1 1/2 cups crushed graham crackers (, about 12 long crackers)
1/3 cup granulated white sugar
1/2 cup melted butter
8 ounces cream cheese, softened
2 eggs, beaten
3/4 cup sugar
2 cups pumpkin (canned)
3 egg yolks
1/3 cup granulated white sugar
1/2 cup milk
1/2 teaspoon salt
1 tablespoon cinnamon
1/4 cup granulated white sugar
1 envelope unflavored gelatin
3 egg whites

Steps:

  • Mix crust ingredients until moist, and press*very* gently and evenly into bottom of 9"x13" cake pan.
  • Blend'cream cheese mix' ingredients until smooth and free of lumps; I find it easiest to cream the cheese& sugar together, then gradually add the egg.
  • Pour over crust, then bake 20 minutes at 350 degrees Farenheit.
  • Cool to room temp.
  • Combine all'pumpkin mix' ingredients except last three (egg whites, gelatin and 1/4 cup sugar); cook on stovetop until thickened.
  • Remove from heat.
  • Dissolve gelatin in 1/4 cup cold water; add to pumpkin mixture.
  • Cool to room temperature.
  • Whip the egg whites, gradually adding 1/4 cup sugar, until stiff.
  • Gently fold into pumpkin mixture.
  • Fill cake pan with pumpkin mixture; chill and serve with whipped cream.

PUMPKIN ICE CREAM



Pumpkin Ice Cream image

Easy to make for Thanksgiving. This recipe has a vanilla wafer layer in it, but you can substitute gingersnaps. Delicious.

Provided by IANKRIS

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 18

Number Of Ingredients 9

1 (15 ounce) can pumpkin
1 cup white sugar
1 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 cup chopped pecans
½ gallon vanilla ice cream, softened
36 vanilla wafers

Steps:

  • In a large bowl, combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg and mix until well blended. Stir in pecans. Fold in ice cream.
  • Line a 9x13 inch dish or sealable plastic container with 18 cookies. Spread half the ice cream mixture over the cookies. Repeat layers. Freeze until firm.

Nutrition Facts : Calories 268.6 calories, Carbohydrate 36.3 g, Cholesterol 25.8 mg, Fat 13.3 g, Fiber 2.3 g, Protein 3.5 g, SaturatedFat 5 g, Sodium 213.9 mg, Sugar 24.6 g

FROZEN PUMPKIN DESSERT



Frozen Pumpkin Dessert image

This frozen pumpkin ice cream dessert can be prepared and frozen weeks in advance. I've found it has more mass appeal than traditional pumpkin pie. -Susan Bennett, Edmond, Oklahoma

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 20 servings.

Number Of Ingredients 9

1 can (15 ounces) solid-pack pumpkin
3/4 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/8 to 1/4 teaspoon ground cloves
2 quarts vanilla ice cream, softened
1 cup finely chopped walnuts

Steps:

  • In a large bowl, combine pumpkin, sugar, vanilla, salt, ginger, nutmeg and cloves. Fold in ice cream. Transfer to a greased 13x9-in. dish. Sprinkle with walnuts. , Cover and freeze overnight. Remove from the freezer 10 minutes before serving. Cut into squares.

Nutrition Facts : Calories 181 calories, Fat 9g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 102mg sodium, Carbohydrate 22g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.

EASY PUMPKIN TORTE



Easy Pumpkin Torte image

Make and share this Easy Pumpkin Torte recipe from Food.com.

Provided by Jane from Ohio

Categories     Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 11

24 graham cracker squares
1/3 cup white sugar
1/2 cup butter (melted)
1 (8 ounce) cream cheese
3/4 cup white sugar
2 eggs
2 (3 1/2 ounce) boxes instant vanilla pudding
3/4 cup homegenized whole milk
1 (29 ounce) can libby pumpkin
2 (8 ounce) Cool Whip, divided
1 tablespoon cinnamon

Steps:

  • preheat oven to 350 degrees.
  • Combine crust ingredients.
  • press into a 13" x 9" pan.
  • Beat chrem cheese and sugar together.
  • Add eggs and beat again.
  • pour cream cheese layer over crust
  • bake at 350 degrees.
  • for 20 minutes.
  • cool.
  • mix pudding,.
  • milk,.
  • pumpkin,
  • and cinnamon together.
  • add 1 (8oz) cool whip.
  • put on top of baked layer.
  • top with remaining 8 oz of cool whip.
  • Refridgerate.

PUMPKIN ICE CREAM SANDWICHES



Pumpkin Ice Cream Sandwiches image

My grandfather loves these pumpkin-flavored treats. They remind him of a cookie his mother made. They're fun to eat no matter what your age. -Amber Wahl, Acampo, California

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 2 dozen.

Number Of Ingredients 15

3 cups canned pumpkin
3/4 teaspoon pumpkin pie spice
2 cartons (1-1/2 quarts each) vanilla ice cream, softened if necessary
COOKIES:
1/2 cup butter, softened
1/2 cup shortening
1-1/2 cups sugar
3 large egg yolks
3 tablespoons pumpkin or apple butter
1 teaspoon vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/8 teaspoon salt

Steps:

  • In a large bowl, mix pumpkin and pie spice until blended; stir in ice cream. Freeze, covered, until firm enough to scoop., In a large bowl, cream butter, shortening and sugar until light and fluffy. Beat in egg yolks, pumpkin butter and vanilla. In another bowl, whisk flour, cream of tartar, baking soda, pie spice and salt; gradually beat into creamed mixture (dough will be soft). Refrigerate, covered, 30 minutes or until firm enough to shape., Preheat oven to 325°. Shape dough into 24 (1-in.) balls; place 4 in. apart on ungreased baking sheets. Flatten to 1/4-in. thickness with bottom of a glass dipped in sugar., Bake 6-8 minutes or until edges are light brown. Cool on pans 2 minutes. Remove to wire racks to cool completely., To assemble, spread a scoop of ice cream on bottom of a cookie. Top with a second cookie, pressing gently to attach. Place on a baking sheet; freeze until firm., Repeat with remaining ingredients. Wrap individually for longer storage.

Nutrition Facts : Calories 322 calories, Fat 16g fat (8g saturated fat), Cholesterol 62mg cholesterol, Sodium 154mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.

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