Frozen Praline Pumpkin Torte

Total Time: 7 hrs 20 mins Preparation Time: 7 hrs 20 mins

Ingredients

• 2 pints praline ice cream or 2 pints french vanilla ice cream, slightly softened
• 1 (16 ounce) can solid-pack pumpkin
• 2 cups granulated sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons ground nutmeg
• 1/2 teaspoon salt
• 1 1/2 cups whipping cream
• whipped cream
• coarsely chopped pecans
• 8 -10 pecans
• 1/4 cup packed light brown sugar
• 2 tablespoons butter or 2 tablespoons margarine
• 1 tablespoon water

Recipe

• 1 put an 8" springform pan in the freezer for at least 30 minutes to chill throughly.
• 2 working quickly, spoon ice cream into chilled pan, pressing it in bottom and up sides with the back of a spoon or a rubber spatula.
• 3 put two 14x12" strips of plastic wrap crossing diagonally over ice cream.
• 4 press wrap gently against ice cream to form a 1/2" thick shell.
• 5 freeze about 2 hours until firm.
• 6 in a medium saucepan mix pumpkin, sugar, cinnamon, nutmeg and salt until well blended.
• 7 cook over medium high heat, stirring constantly, about 4 minutes until mixture just comes to a boil.
• 8 transfer to a large bowl.
• 9 refrigerate at least 1 hour, until completely cool.
• 10 whip cream in medium bowl with electric mixer until soft peaks form when beaters are lifted.
• 11 fold into pumpkin mixture.
• 12 remove plastic wrap from frozen ice cream shell and pour in pumpkin mixture.
• 13 freeze at least 3 hours or overnight.
• 14 just before serving remove pan sides and, if desired, lift torte from pan bottom, using 2 broad metal spatulas.
• 15 place dessert on a serving plate.
• 16 pipe a border of whipped cream around bottom.
• 17 garnish top with a dollop of whipped cream; sprinkle with chopped pecans.
• 18 arrange glazed pecans around top edge.
• 19 ***note:ice cream should be soft enough to spoon but not melted.
• 20 it is too soft if it is melted around edges.
• 21 glazed pecans: have a lightly greased cookie sheet ready.
• 22 in a small saucepan stir 1/4 cup packed light brown sugar, 2 tbls.
• 23 butter or margarine and 1 tbls.
• 24 water over medium high heat until mixture comes to a boil.
• 25 boil, stirring constantly, 2 minutes or until thick and golden.
• 26 remove from heat; stir in 8 to 10 pecan halves until well coated.
• 27 with slotted spoon lift pecans from pan, one at a time, scraping off excess sugar mixture, and arrange on prepared cookie sheet in a single layer.
• 28 let stand until set and completely cool.