Pumpkin Ice Cream Torte with Ginger Crust

James Carrier

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.

Yield: Makes 12 servings

Ingredients

• 
  Preparation
• 8 ounces crisp gingersnap cookies
• 2 tablespoons sugar
• 3 tablespoons butter or margarine, melted
• 1 can (15 oz.) pumpkin, chilled
• 2 teaspoons pumpkin pie spice
• About 1 1/4 cups caramel ice cream topping
• 1 quart vanilla ice cream, softened (see notes)
• About 1 cup hot fudge sauce or chocolate ice cream topping
• Candied Walnuts

1. 1. Place about a third of the cookies in a zip-lock plastic bag, seal bag, 
2. and roll with a rolling pin until cookies are finely crushed; pour into a 
3. 9-inch cheesecake pan with removable rim (at least 2 in. tall). Repeat 
4. to crush remaining cookies (you need 1 3/4 cups total) and pour into pan. 
5. Add sugar and butter and mix. Press cookie mixture over bottom and 
6. about 1 inch up sides of pan.
7. 2. Bake crust in a 325° regular or convection oven until lightly browned, 
8. 10 to 12 minutes. Let cool about 5 minutes, then chill or freeze until cold, 
9. 5 to 10 minutes.
10. 3. In a chilled large bowl, mix pumpkin, pumpkin pie spice, and 1/4 cup 
11. of the caramel topping until smooth. Add ice cream and mix until blended.
12. 4. Working quickly, spoon about a third of the ice cream mixture into the 
13. cold crust. Drizzle with 2 tablespoons caramel topping and 2 tablespoons 
14. fudge sauce (if fudge sauce is too stiff, warm slightly in a microwave oven 
15. at full power (100%), stirring once, just until fluid, 15 to 30 seconds); 
16. sprinkle half the Candied Walnuts on top. Repeat with two more layers, 
17. omitting nuts on the top layer. Freeze until solid, about 5 hours, then 
18. cover and freeze up to 1 week.
19. 5. About 15 minutes before serving, remove sides from pan, set torte 
20. on a serving plate, and let stand in refrigerator to soften slightly. Cut 
21. into wedges. Serve with additional caramel topping and fudge sauce 
22. (warm and stir again if too stiff) to add to taste.

Note:

For the smoothest texture, use a rich, full-fat ice cream. To soften slightly,
heat it in the carton in a microwave oven at half power (50%) for 15 to 30
seconds.

Sunset
NOVEMBER 2001