Dessert Recipes

Pumpkin Ice Cream Torte


    Ginger Crust
  • 8 oz. Crisp Gingersnap cookies
  • 2 Tablespoons sugar
  • 3 Tablespoons butter or margarine, melted
    Pumpkin Pie Filling
  • 1 can (15 oz.) pumpkin, chilled
  • 2 teaspoons pumpkin pie spice
  • 1 quart vanilla ice cream, softened
  • 1 1/4 cups Caramel ice cream topping
  • 1 cup hot fudge sauce


Place cookies in a plastic ziplock bag, seal and roll with a rolling pin until cookies are finely crushed.

Mix sugar, melted butter and crushed cookies in a bowl.

Pour cookie mixture into a 9" springform pan and press over bottom and about an inch up the side of pan.

Bake crust at 325° until lightly brown. (About 10-12 min)

Let cool for about 5 minutes then chill or freeze until cold. (About 5-10 min)

In a large chilled bowl, mix pumpkin, pumpkin pie spice and about 1/4 cup caramel topping until smooth.

Add ice cream and mix until well blended.

Working quickly, spoon about 1/3 of the ice cream mixture into the chilled crust. Drizzle with 2 tablespoons caramel topping and 2 tablespoons of fudge sauce. Repeat with two more layers. Freeze until solid, about 5 hours. Then cover and freeze up to a week.

5 minutes prior to serving. Remove sides from pan and set torte on a serving plate and soften slightly in the refrigerator.

Cut into wedges and serve with additional caramel and fudge topping.