Pumpkin Ice Cream Torte with Ginger Crust
This frozen torte is a great make–ahead alternative to traditional pumpkin pie. Tasty gingersnap cookies form the crust, which is topped with pumpkin–flavored ice cream and drizzled with both caramel and hot fudge toppings. You may never return to pumpkin pie.
- Servings: 12
Source: Sunset Magazine
Ingredients
- ounces crisp gingersnap cookies
- tablespoons sugar
- tablespoons butter or margarine, melted
- can pumpkin, chilled
- teaspoons pumpkin pie spice
- About 1 1/4 cups caramel ice cream topping
- quart vanilla ice cream, softened
- About 1 cup hot fudge sauce or chocolate ice cream topping
- Candied Walnuts