Frozen Praline Pumpkin Torte ππ°
This Frozen Praline Pumpkin Torte recipe is a delightful treat that combines the flavors of praline, pumpkin, and creamy vanilla ice cream into a luscious frozen dessert. Perfect for holiday gatherings, weeknight indulgence, or any time you crave a sweet and satisfying dessert. Let’s dive into the recipe and create this delectable masterpiece together!
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 | Praline ice cream |
| 1 | French vanilla ice cream |
| 2 cups | Solid-pack pumpkin |
| 2 cups | Granulated sugar |
| 2 tsp | Ground cinnamon |
| 2 tsp | Ground nutmeg |
| 1/2 tsp | Salt |
| 1 1/2 cups | Pecans |
| For Glazed Pecans: | |
| 8 – 10 | Pecan halves |
| 1/4 cup | Light brown sugar |
| 2 tbsp | Butter or margarine |
| 1 tbsp | Water |
| For Garnish: | |
| Whipped cream |
Instructions:
-
Prepare the Pan:
- Place an 8″ springform pan in the freezer for at least 30 minutes to chill thoroughly.
-
-
Layer the Ice Cream:
- Working quickly, spoon the praline and French vanilla ice cream into the chilled pan, pressing it in the bottom and up the sides with the back of a spoon or a rubber spatula.
- Cover the ice cream with two 14×12″ strips of plastic wrap crossing diagonally over the ice cream.
- Gently press the wrap against the ice cream to form a 1/2″ thick shell.
- Freeze for about 2 hours until firm.
-
Prepare the Pumpkin Mixture:
- In a medium saucepan, mix together the solid-pack pumpkin, granulated sugar, ground cinnamon, ground nutmeg, and salt until well blended.
- Cook over medium-high heat, stirring constantly, for about 4 minutes until the mixture just comes to a boil.
- Transfer the mixture to a large bowl and refrigerate for at least 1 hour, until completely cool.
-
Whip the Cream:
- In a medium bowl, whip the cream with an electric mixer until soft peaks form when the beaters are lifted.
- Fold the whipped cream into the cooled pumpkin mixture.
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Assemble the Torte:
- Remove the plastic wrap from the frozen ice cream shell and pour in the pumpkin mixture.
- Freeze the torte for at least 3 hours or overnight.
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Serve:
- Just before serving, remove the pan sides and, if desired, lift the torte from the pan bottom using two broad metal spatulas.
- Place the dessert on a serving plate.
- Pipe a border of whipped cream around the bottom.
- Garnish the top with a dollop of whipped cream and sprinkle with chopped pecans.
- Arrange the glazed pecans around the top edge.
-
Glazed Pecans:
- Have a lightly greased cookie sheet ready.
- In a small saucepan, stir together the light brown sugar, butter or margarine, and water over medium-high heat until the mixture comes to a boil.
- Boil, stirring constantly, for 2 minutes or until thick and golden.
- Remove from heat and stir in 8 to 10 pecan halves until well coated.
- With a slotted spoon, lift the pecans from the pan, one at a time, scraping off excess sugar mixture, and arrange them on the prepared cookie sheet in a single layer.
- Let stand until set and completely cool.
Note:
- Ice Cream Consistency: Ensure that the ice cream is soft enough to spoon but not melted. It’s too soft if it’s melted around the edges.
Nutritional Information (Per Serving):
- Calories: 291.8
- Fat Content: 14.5g
- Saturated Fat Content: 8.3g
- Cholesterol Content: 45.9mg
- Sodium Content: 124.2mg
- Carbohydrate Content: 41.8g
- Fiber Content: 0.7g
- Sugar Content: 38.5g
- Protein Content: 1.2g
This Frozen Praline Pumpkin Torte is sure to become a favorite dessert for your Christmas, Thanksgiving, or any weeknight celebrations. Enjoy the creamy texture, delightful flavors, and beautiful presentation of this indulgent treat!
