Thaw 10 minutes before serving to slice.
Yield: 12 servings
3/4 cup graham cracker crumbs
2 tablespoons brown sugar
2 tablespoons finely chopped pecans
2 tablespoons butter, melted
1 cup canned unsweetened pumpkin
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/8 teaspoon ground ginger
1/8 teaspoon ground cloves
9 cups vanilla low-fat ice cream (about 1 1/2 cartons), divided (one carton is sufficient; try with full on ice cream next time!)
1/4 cup finely chopped pecans, toasted and divided
1/4 cup jarred caramel topping
1. Preheat oven to 350°.
2. 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° for 10 minutes; cool on a wire rack.
3. Combine pumpkin and the next 4 ingredients (through cloves) in a bowl. Soften 6 cups ice cream; 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.
4. 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 microwave-safe bowl; microwave at HIGH 45 seconds. Top each serving with 1 tablespoon topping; sprinkle with 1/4 teaspoon pecans.
CALORIES 260 ; FAT 8.2g (sat 3.1g,mono 2.2g,poly 1.1g); CHOLESTEROL 13mg; CALCIUM 168mg; CARBOHYDRATE 40.9g; SODIUM 186mg; PROTEIN 5.6g; FIBER 2.8g; IRON 0.7mg