Frozen Pumpkin Torte Recipes

Steps:

• Preheat oven to 350°. In a small bowl, combine the crumbs, sugar and butter. Press onto the bottom of an ungreased 13x9-in. baking dish; set aside. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Bake until center is almost set, 25-30 minutes., Meanwhile, in a small bowl, sprinkle gelatin over cold water; let stand for 1 minute. In a large saucepan, combine pie filling and evaporated milk. Bring to a boil. Add gelatin; stir until dissolved. Whisk a small amount of hot mixture into the eggs. Return all to the pan, whisking constantly., Cook and stir over low heat until mixture is thickened and coats the back of a spoon. Cool for 10 minutes. Spread over cream cheese layer. Spread whipped topping over top. Cover and refrigerate overnight.

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.

Steps:

• Preheat oven to 350°. In a bowl, combine the cracker crumbs, brown sugar and butter. Press onto the bottom and up the sides of a greased 9-in. deep-dish pie plate. Bake until lightly browned, 7-9 minutes. Cool completely on a wire rack., For filling, in a large bowl, whisk the pumpkin, marshmallow creme, brown sugar and pumpkin pie spice. Fold in 3-1/2 cups whipped topping. Spoon into prepared crust. Cover and freeze for at least 4 hours or until firm. Garnish with remaining whipped topping.

Steps:

• For Crust: Preheat oven to 350.
• Finely chop nuts and sugar in food processor.
• Add butter and blend, using on/off turns, until moist crumbs form.
• Using plastic wrap as aid, press mixture onto bottom and all the way up sides of a 9-inch-diameter springform pan with 2 3/4-inch-high sides, covering completely.
• Freeze 10 minutes.
• Bake crust until golden, about 10 minutes.
• Cool.
• For Filling: Whisk 1 cup cream, sugar and yolks in heavy medium saucepan.
• Stir constantly over medium heat until candy thermometer registers 160, about 6 minutes.
• Strain into large bowl.
• Using electric mixer, beat mixture until cool and slightly thickened, about 8 minutes.
• Beat in pumpkin, corn syrup, rum and spices.
• Using electric mixer, beat remaining 1 1/2 cups cream in large bowl to medium-stiff peaks.
• Fold cream into pumpkin mixture.
• Transfer filling to crust.
• Cover and freeze overnight.
• For topping: Arrange pecans side by side atop torte, covering completely.
• Drizzle 1/2 cup caramel sauce over, covering nuts completely (pan will be filled to top).
• Freeze until caramel sets, at least 3 hours or overnight.
• To Serve: Run sharp knife around pan sides to loosen torte.
• Release pan sides.
• Stir remaining caramel sauce in heavy small saucepan over medium heat until warm.
• Slice torte and serve with sauce.

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.

Steps:

• Put an 8" springform pan in the freezer for at least 30 minutes to chill throughly.
• Working quickly, spoon ice cream into chilled pan, pressing it in bottom and up sides with the back of a spoon or a rubber spatula.
• Put two 14x12" strips of plastic wrap crossing diagonally over ice cream.
• Press wrap gently against ice cream to form a 1/2" thick shell.
• Freeze about 2 hours until firm.
• In a medium saucepan mix pumpkin, sugar, cinnamon, nutmeg and salt until well blended.
• Cook over medium high heat, stirring constantly, about 4 minutes until mixture just comes to a boil.
• Transfer to a large bowl.
• Refrigerate at least 1 hour, until completely cool.
• Whip cream in medium bowl with electric mixer until soft peaks form when beaters are lifted.
• Fold into pumpkin mixture.
• Remove plastic wrap from frozen ice cream shell and pour in pumpkin mixture.
• Freeze at least 3 hours or overnight.
• Just before serving remove pan sides and, if desired, lift torte from pan bottom, using 2 broad metal spatulas.
• Place dessert on a serving plate.
• Pipe a border of whipped cream around bottom.
• Garnish top with a dollop of whipped cream; sprinkle with chopped pecans.
• Arrange glazed pecans around top edge.
• ***Note:Ice cream should be soft enough to spoon but not melted.
• It is too soft if it is melted around edges.
• Glazed Pecans: Have a lightly greased cookie sheet ready.
• In a small saucepan stir 1/4 cup packed light brown sugar, 2 Tbls.
• butter or margarine and 1 Tbls.
• water over medium high heat until mixture comes to a boil.
• Boil, stirring constantly, 2 minutes or until thick and golden.
• Remove from heat; stir in 8 to 10 pecan halves until well coated.
• With slotted spoon lift pecans from pan, one at a time, scraping off excess sugar mixture, and arrange on prepared cookie sheet in a single layer.
• Let stand until set and completely cool.

Steps:

• 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.

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.

Steps:

• For Crust:
• Preheat oven to 350°F. Finely chop nuts and sugar in processor. Add butter and blend, using on/off turns, until moist crumbs form. Using plastic wrap as aid, press mixture onto bottom and all the way up sides of 9-inch-diameter springform pan with 2 3/4-inch-high sides, covering completely. Freeze 10 minutes. Bake crust until golden, about 10 minutes. Cool.
• For Filling:
• Whisk 1 cup cream, sugar and yolks in heavy medium saucepan. Stir constantly over medium heat until candy thermometer registers 160° about 6 minutes. Strain into large bowl. Using electric mixer, beat mixture until cool and slightly thickened, about 8 minutes. Beat in pumpkin, corn syrup, rum and spices.
• Using electric mixer, beat remaining 1 1/2 cups cream in large bowl to medium-stiff peaks. Fold cream into pumpkin mixture. Transfer filling to crust. Cover and freeze overnight.
• For Topping:
• Arrange pecans side by side atop torte, covering completely. Drizzle 1/2 cup caramel sauce over, covering nuts completely (pan will be filled to top). Freeze until caramel sets, at least 3 hours or overnight.
• Run sharp knife around pan sides to loosen torte. Release pan sides. Stir remaining caramel sauce in heavy small saucepan over medium heat until warm. Slice torte and serve with sauce.