Pumpkin Ice Cream Torte

Ingredients

• 2 tablespoons brown sugar 
• 2 tablespoons butter melted
• 0.3 cup caramel topping jarred
• 0.8 cup graham cracker crumbs 
• 0.5 teaspoon ground allspice 
• 1 teaspoon ground cinnamon 
• 0.1 teaspoon ground cloves 
• 0.1 teaspoon ground ginger 
• 9 cups whipped cream low-fat divided ()
• 0.3 cup pecans divided toasted finely chopped
• 2 tablespoons pecans finely chopped
• 1 cup pumpkin unsweetened canned

Equipment

• bowl
• frying pan
• oven
• wire rack
• plastic wrap
• microwave
• springform pan

Directions

1. Preheat oven to 35
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.
3. Bake at 350 for 10 minutes; cool on a wire rack.
4. 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.
5. Soften remaining 3 cups vanilla ice cream; stir in 3 tablespoons pecans.
6. 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.
7. Cut torte into 12 wedges.
8. Place 1 wedge on each of 12 plates.
9. Place topping in microwave-safe bowl; microwave at HIGH 45 seconds. Top each serving with 1 tablespoon topping; sprinkle with 1/4 teaspoon pecans.