Frozen Pumpkin Torte
- Ready In:
- 4hrs 30mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
-
Crust
- 414.03 ml gingersnap crumbs
- 59.14 ml sugar
- 118.29 ml butter, melted
-
Filling
- 473.19 ml rich vanilla ice cream, softened
- 236.59 ml canned pumpkin or 236.59 ml pumpkin puree
- 236.59 ml brown sugar, packed
- 29.58 ml finely chopped candied ginger
- 4.92 ml vanilla extract
- 2.46 ml cinnamon
- 1.23 ml nutmeg
- 1.23 ml salt
- 236.59 ml whipping cream, whipped
directions
- 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.
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RECIPE SUBMITTED BY
Judy from Hawaii
United States