{"id":246,"date":"2010-11-19T16:28:13","date_gmt":"2010-11-19T16:28:13","guid":{"rendered":"https:\/\/www.bktrent.org\/index.php\/2010\/11\/19\/pumpkin-ice-cream-torte\/"},"modified":"2010-11-19T16:28:13","modified_gmt":"2010-11-19T16:28:13","slug":"pumpkin-ice-cream-torte","status":"publish","type":"post","link":"https:\/\/www.bktrent.org\/index.php\/2010\/11\/19\/pumpkin-ice-cream-torte\/","title":{"rendered":"Pumpkin Ice Cream Torte+"},"content":{"rendered":"<p>Thaw 10 minutes before serving to slice.<span><span> <\/span><\/span><br \/> <img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/find.myrecipes.com\/recipe\/i\/hex\/clear.gif\" border=\"0\" width=\"1\" height=\"15\" \/><br \/> <span>Yield:<\/span> <span> 12 servings<\/span><\/p>\n<p> <img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/find.myrecipes.com\/recipe\/i\/hex\/clear.gif\" border=\"0\" width=\"1\" height=\"13\" \/><br \/> <span style=\"line-height: 16px;\"> 3\/4 cup graham cracker crumbs<br \/>2 tablespoons brown sugar<br \/>2 tablespoons finely chopped pecans<br \/>2 tablespoons butter, melted<br \/> Cooking spray<br \/>1 cup canned unsweetened pumpkin<br \/>1 teaspoon ground cinnamon<br \/>1\/2 teaspoon ground allspice<br \/>1\/8 teaspoon ground ginger<br \/>1\/8 teaspoon ground cloves<br \/>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!)<br \/>1\/4 cup finely chopped pecans, toasted and divided<br \/>1\/4 cup jarred caramel topping<\/p>\n<p> <\/span> <span> <\/p>\n<p>1. Preheat oven to 350\u00b0.<\/p>\n<p>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\u00b0 for 10 minutes; cool on a wire rack.<\/p>\n<p>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.<\/p>\n<p>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.<\/p>\n<p> <\/span><\/p>\n<p> <span> 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 <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Thaw 10 minutes before serving to slice. Yield: 12 servings 3\/4 cup graham cracker crumbs2 tablespoons brown sugar2 tablespoons finely chopped pecans2 tablespoons butter, melted Cooking spray1 cup canned unsweetened pumpkin1 teaspoon ground cinnamon1\/2 teaspoon ground allspice1\/8 teaspoon ground ginger1\/8 teaspoon ground cloves9 cups vanilla low-fat ice cream (about 1 1\/2 cartons), divided (one carton &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.bktrent.org\/index.php\/2010\/11\/19\/pumpkin-ice-cream-torte\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Pumpkin Ice Cream Torte+&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20],"tags":[],"class_list":["post-246","post","type-post","status-publish","format-standard","hentry","category-desserts"],"_links":{"self":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/246","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/comments?post=246"}],"version-history":[{"count":0,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/posts\/246\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/media?parent=246"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/categories?post=246"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bktrent.org\/index.php\/wp-json\/wp\/v2\/tags?post=246"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}