PUMPKIN PRALINE TORTE

Pumpkin Praline Torte image

this one is from a book called Oil and Vinegar, with a few tweaks from me. It's easy and delicious. I used French vanilla ice cream, and it was a big hit.

Provided by Lynnda Cloutier

Number Of Ingredients 9

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Ingredients

1 1/2 cups ground gingersnaps
6 tbsp butter, melted, 3/4 stick
2 pints pralines and cream ice cream or butter pecan ice cream, softened
1 cup chopped pecans
1 can pumpkin, 16 oz
2 cups sugar
2 1/2 tsp. cinnamon
2 tsp. nutmeg
1 1/2 cups whipping cream, whipped

Steps:

1. Mix gingersnaps and butter in small bowl and mix well. Press over bottom of 9 inch springform pan. Bake at 350 for 10 minutes. Cool on a wire rack. Spread ice cream evenly over cooled crust and freeze til firm. Sprinkle evenly with pecans.
2. Mix pumpkin, sugar, cinnamon and nutmeg in medium pan. Mix well. Bring to boil over medium high heat, stirring constantly. Remove from heat and allow to cool completely. Fold whipped cream into cooled pumpkin mixture. Pour into prepared pan and freeze til firm. Remove to the refrigerator 2 hours before serving time. Loosen and remove side of pan to serve. Serve 8 to 10

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