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Pumpkin Ice Cream Torte with Ginger Crust

This frozen torte is a great make–ahead alternative to taditional 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.
12 Servings -
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Servings:12  | Calories:216 | Total Fat:9g  | Chol:29mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 9g
14 %
Sat Fat 5g
25 %
Total Carb 32g
11 %
Fiber 1g
4 %
Sugars 22g
Cholesterol 29mg
10 %
Sodium 99mg
4 %
Protein 3g
5 %
47% Vanilla ice cream
24% Hot fudge
16% Others combined
11% Butter or margarine
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


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

Directions : View recipe directions on
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