Pumpkin Ice Cream Torte

From Cooking Light...make a day ahead as it has to freeze overnight.

• Ready In: 3 mins
• Serves: 12
• Yields: 12 slices

Ingredients

• 3⁄4 cup graham cracker crumbs
• 2  tablespoons brown sugar
• 2  tablespoons  finely chopped pecans
• 2  tablespoons butter, melted
•  cooking spray
• 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 low-fat vanilla ice cream, divided
• 1⁄4 cup  finely chopped pecans, toasted and divided
• 1⁄4 cup  jarred  caramel topping

Directions

1. Preheat oven to 350 degrees.
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 degrees for 10 minutes; cool on a wire rack.
3. Combine pumpkin and next 4 ingredients (through cloves) in a bowl. Soften 6 cups ice crea; 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.
5. Soften remaining 3 cups pumpkin ice cream; spread over vanilla ice cream mixture. Cover; freeze 8 hours or until firm.
6. Cut torte into 12 wedges. Place 1 wedge on each of 12 plates. Place topping in a microwave safe bowl; microwave at High for 45 minutes. Top each serving with 1 tablespoon topping; sprinkle with 1/4 teaspoon pecans.