pumpkin praline torte
(1 rating)
No 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.
►
(1 rating)
Ingredients For pumpkin praline torte
-
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
How To Make pumpkin praline torte
-
1Mix 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.
-
2Mix 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
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT