Question: What’s better than a delicious frozen pumpkin torte?
Answer: A delicious frozen pumpkin torte which is super easy to prepare!
This torte fits the bill. Yummy Frozen Pumpkin Torte offers the perfect flavor profile for autumn, has a beautiful presentation, and is simple enough for a beginner to tackle with confidence. Let’s get started!
Ingredients (Serves 12 – 16)
3 cups finely crushed gingersnaps
1/2 cup butter, melted
2 cups pumpkin puree (canned or fresh)
1/2 cup brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves
1/2 gallon vanilla ice cream, softened
Whole gingersnaps (for garnish)
Toffee candy bar (for garnish)
Directions
Step 1) Combine gingersnap crumbs and butter. Press mixture evenly into the bottom of a 10 inch Springform pan. Place the pan with the crust in the freezer, to help the crust set.
Note: If you don’t have a Springform pan, you can use a 9″ x 13″ baking pan. You may need an additional (4th) cup of gingersnap crumbs and an extra 2 tablespoons of melted butter to coat the bottom of a 9″ x 13″ baking pan.
Step 2) In a large bowl, whisk together pumpkin, brown sugar, salt, cinnamon, ginger, and cloves. Gently fold in softened ice cream. Remove the pan with the crust from the freezer, and spread the ice cream mixture over the crust. Cover with foil and return the torte to the freezer for at least 4 hours, or overnight.
Step 3) Just before serving, garnish the top of your Yummy Frozen Pumpkin Torte with gingersnaps and toffee candy bar pieces. Remove side of Springform pan for presentation.
To store leftover torte in freezer, simply reattach the side of the Springform pan and cover with foil.
Crowded Earth Kitchen 