Pumpkin Ice Cream Torte Recipes

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:

• 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.

Steps:

• In a large bowl, combine all ingredients; stir until the sugar is dissolved. Fill cylinder of ice cream freezer two-thirds full; freeze according to manufacturer's directions. , Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze for 2-4 hours before serving.

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.

Steps:

• Heat oven to 325 degrees. Butter an 8-inch springform pan.
• Place a small saucepan over medium-low heat, then add butter. Let heat, stirring with a spoon once or twice, until butter melts. Turn off the heat.
• In a large bowl, whisk together sugar, cocoa and salt. Pour melted butter into the cocoa mixture and whisk until smooth. Let mixture cool until lukewarm, about 5 to 10 minutes.
• Whisk pumpkin purée into the cooled cocoa mixture, then whisk in the eggs, one at a time. Whisk in flour until smooth and silky looking.
• Pour the batter into prepared pan, scraping the bottom of the bowl with a rubber spatula. Bake until the top of the cake is firm and doesn't wiggle if you shake the pan, 30 to 40 minutes. Using oven mitts, transfer pan to a wire rack to cool completely, at least 2 hours.
• Make the cream: In a large mixing bowl using electric beaters or an electric mixer fitted with the whisk, beat the cream and 1 tablespoon confectioners' sugar until thick and fluffy, about 2 minutes. Store whipped cream in the fridge for up to 6 hours if not using immediately.
• Just before serving, in a small bowl, vigorously whisk the remaining 3 tablespoons/25 grams confectioners' sugar, pumpkin and vanilla until the mixture is smooth and no white lumps of sugar remain, about 1 minute. Using a rubber spatula, gently fold in the pumpkin mixture into the whipped cream until very streaky.
• Run a small offset metal spatula or butter knife around the inner edges of the cake pan, then release the sides of the cake pan and remove them. Place the torte, still on the bottom of the pan, onto a platter. Dollop the pumpkin-streaked whipped cream on top and sprinkle lightly with pumpkin pie spice or cinnamon.

Steps:

• Preheat oven to 350 Combine first 4 ingredients (mixture will be crumbly). Firmly press crumb mixture into bottom of a 9"springform pan coated with cooking spray. Bake for 10 minutes. Cool on wire rack. Combine pumpkin and the next 4 ingredients (though cloves) in a bowl. Soften 6 c of ice cream; add to pumpkin mixture, stirring to blend. Spoon half of mixture into prepared pan. Cover with plastic wrap; freeze 1 hour until firm. Cover and freeze remaining pumpkin ice cream. Soften remaining 3 cups vanilla ice cream; stir in 3 T toasted pecans. Spread over pumpkin ice cream layer; freeze 1 hour or until firm. Soften remaining 3 cups pumpkin ice cream, over vanilla ice cream mixture. Cover; and freeze 8 hours or until firm. Cut torte into 12 wedges. Place topping in microwave-safe dish and cook for 45 seconds. Top each serving with 1 T topping and sprinkle with remaining toasted pecans.

Steps:

• In a heavy saucepan, combine the brown sugar, butter and cream. Cook and stir over low heat until sugar is dissolved. Pour into two well-greased 9-in. round baking pans. Sprinkle with pecans; cool. , For cake, in a large bowl, beat the eggs, sugar and oil. Add pumpkin and vanilla. Combine the flour, baking powder, pie spice, baking soda and salt; gradually add to pumpkin mixture just until blended. , Carefully spoon batter over brown sugar mixture. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes; remove from pans to wire racks to cool completely., For topping, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. , Place one cake layer, praline side up, on a serving plate. Spread two-thirds of the whipped cream mixture over cake. Top with second cake layer and remaining whipped cream. Sprinkle with additional pecans if desired. Store in the refrigerator.

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.

Steps:

• In a large bowl, beat first five ingredients until smooth. , Transfer to a greased 13x9-in. baking dish. Sprinkle with cake mix and drizzle with butter. Top with walnuts. , Bake at 350° for 1 hour or until a knife inserted in the center comes out clean. Serve with ice cream or whipped cream.

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:

• In a large bowl, combine the pumpkin and pie spice until well blended. Stir in ice cream. Freeze until serving. Garnish with gingersnaps if desired.