Pumpkin Ice Cream Torte with Ginger Crust

Pumpkin Ice Cream Torte with Ginger Crust
9 Ingredients
  • 8 ounces crisp gingersnap cookies
  • 2 tablespoons sugar
  • 3 tablespoons butter or margarine, melted
  • 1 can (15 oz.) pumpkin, chilled
  • 2 teaspoons pumpkin pie spice
  • About 1 1/4 cups caramel ice cream topping
  • 1 quart vanilla ice cream, softened (see notes)
  • About 1 cup hot fudge sauce or chocolate ice cream topping
  • Candied Walnuts
Nutrition
391
20% daily value
12 servings
                                       
                                            vegetarian
     

Fat

18% 12

Saturated

32% 6

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

23% 69

Carbs (net)

- 66

Fiber

11% 3

Sugars

- 25

Sugars, added

- 11

Protein

9% 5

Cholesterol

9% 28

Sodium

14% 339

Calcium

11% 113

Magnesium

9% 39

Potassium

7% 329

Iron

12% 2

Zinc

7% 1

Phosphorus

17% 116

Vitamin A

40% 361

Vitamin C

2% 2

Thiamin (B1)

6% 0

Riboflavin (B2)

18% 0

Niacin (B3)

5% 1

Vitamin B6

5% 0

Folate equivalent (total)

9% 36

Folate (food)

- 9

Folic acid

- 15

Vitamin B12

9% 0

Vitamin D

38% 6

Vitamin E

10% 1

Vitamin K

6% 7

Sugar alcohols

- 0

Water

- 77
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