Pumpkin Ice Cream Torte

• graham cracker crumbs↗3⁄4 cup
• brown sugar↗2 tablespoons
• finely chopped pecans2 tablespoons
• butter↗2 tablespoons

  melted

• cooking spray
• canned unsweetened pumpkin↗1 cup
• ground cinnamon↗1 teaspoon
• ground allspice1⁄2 teaspoon
• ground ginger↗1⁄8 teaspoon
• ground cloves↗1⁄8 teaspoon
• low-fat vanilla ice cream9 cups

  divided

• finely chopped pecans1⁄4 cup

  toasted and divided

• jarred caramel topping1⁄4 cup

Step-by-step instructions

1. 1

   Preheat oven to 350 degrees.

2. 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. 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. 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. 5

   Soften remaining 3 cups pumpkin ice cream; spread over vanilla ice cream mixture. Cover; freeze 8 hours or until firm.

6. 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.