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    You are in: Home / Recipes / Frozen Pumpkin Torte Recipe
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    Frozen Pumpkin Torte

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 30 mins

    30 mins

    4 hrs

    Judy from Hawaii's Note:

    This is a nice addition to the Thanksgiving table. The ginger in this recipe gives it a nice zing. It is adapted from "100 Dynamite Desserts". Cooking time = freezing time & is approximate.

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    Ingredients:

    Servings:

    Units: US | Metric

    Crust

    • 1 3/4 cups gingersnap crumbs
    • 1/4 cup sugar
    • 1/2 cup butter, melted

    Filling

    Directions:

    1. 1
      Combine crust ingredients& press into the bottom of a 9 inch springform pan.
    2. 2
      Spread ice cream evenly over crust& freeze.
    3. 3
      Mix together pumpkin, sugar, ginger, vanilla, cinnamon, nutmeg, and salt until smooth.
    4. 4
      Fold in whipped cream.
    5. 5
      Spread over ice cream layer& freeze.
    6. 6
      Remove from freezer 20 minutes before serving.

    Ratings & Reviews:

    • on January 15, 2007

      55

      I was sure the preponderance of ginger would overwhelm my taste buds so I cut back on that but otherwise loved this as written. The addition of whipped cream to the ice cream seemed to allow the ice cream to melt more quickly but who cared; it's melted cream.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Frozen Pumpkin Torte

    Serving Size: 1 (192 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 623.0
     
    Calories from Fat 282
    45%
    Total Fat 31.4 g
    48%
    Saturated Fat 17.8 g
    89%
    Cholesterol 86.9 mg
    28%
    Sodium 603.3 mg
    25%
    Total Carbohydrate 83.1 g
    27%
    Dietary Fiber 2.3 g
    9%
    Sugars 51.3 g
    205%
    Protein 5.1 g
    10%

    The following items or measurements are not included:

    candied ginger

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