Directions:
- Stir melted butter into crumbs and press mixture onto bottom of a springform pan.
- Place in freezer.
- Scoop half of the ice cream into a bowl and place in refrigerator 10 minutes to soften.
- Fold 1 cup of the whipped topping and toffee bits into softened ice cream just until blended.
- Spread evenly over crust.
- Place in freezer about 1 hour, until firm.
- Scoop remaining ice cream into bowl and place in refrigerator 10 minutes to soften.
- Meanwhile, mix pumpkin, brown sugar and spice together.
- Mix softened ice cream into pumpkin mixture, just until blended.
- Spread evenly over ice cream layer in springform pan.
- Freeze until very firm, about 8 hours or overnight.
- When ready to serve, place dessert in refrigerator 20 minutes for easier slicing.
- Run a knife around outside collar of pan to loosen and remove collar.
- Smooth sides with a knife or spreader.
- For a lovely presentation, fill a pastry bag with remaining whipped topping and pipe rosettes all around outer edge of top.
- If you don't want to get fancy, just dollop topping on each serving.
- Dust whipped topping with a light sprinkle of pumpkin pie spice, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 672.14 Kcal (2814 kJ) | ||
| Calories from fat | 307.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.16g | 53% | |
|---|---|---|---|
| Cholesterol | 122.02mg | 41% | |
| Sodium | 302.99mg | 13% | |
| Potassium | 576.55mg | 12% | |
| Total Carbs | 83.44g | 28% | |
| Sugars | 64.47g | 258% | |
| Dietary Fiber | 2.86g | 11% | |
| Protein | 10.85g | 22% | |
| Vitamin C | 3mg | 5% | |
| Iron | 1.3mg | 7% | |
| Calcium | 328.7mg | 33% | |
| Amount Per 100 g | |||
| Calories | 238.4 Kcal (998 kJ) | ||
| Calories from fat | 109.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.12g | 53% | |
|---|---|---|---|
| Cholesterol | 43.28mg | 41% | |
| Sodium | 107.46mg | 13% | |
| Potassium | 204.49mg | 12% | |
| Total Carbs | 29.59g | 28% | |
| Sugars | 22.87g | 258% | |
| Dietary Fiber | 1.02g | 11% | |
| Protein | 3.85g | 22% | |
| Vitamin C | 1.1mg | 5% | |
| Iron | 0.5mg | 7% | |
| Calcium | 116.6mg | 33% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Pumpkin Pie Parfaits
Gingersnaps (or use chocolate wafers or graham crackers) and 7 more.. -
Pumpkin-Gingersnap Milkshake
Pumpkin puree, Brown sugar, Pumpkin pie spice and 3 more.. -
Gingerbread Cheesecake
Ground gingersnaps, Unsalted butter, melted, Sugar and 12 more.. -
pumpkin tart with gingersnap crust
Crushed gingersnaps, Unsalted butter, melted and 10 more.. -
Brittle Ice Cream Pie
Crushed gingersnaps, Butter, melted and 6 more.. -
Sweet Potato Souffles
Ore-idea steam & mash sweet potatoes, Butter, softened and 9 more.. -
Pumpkin Ice Cream Cake
Gingersnap crumbs, Melted butter and 6 more.. -
Pumpkin Bread Pudding
Unsalted butter, softened, Eggs, Pumpkin puree and 8 more.. -
Sweet Potato Hash
Red-skinned sweet potatoes (yams), peeled, cut into 1/2-i... and 5 more.. -
Gingersnap Pumpkin Dessert
Yellow cake mix, divided, Gingersnap cookie, crushed and 14 more.. -
Pumpkin-Ginger Pie With Golden Marshmallow Topping
Refrigerated pie crust , softened as directed on box and 13 more.. -
Pumpkin Cheesecake in a Pecan Crust
Vanilla wafer crumbs, Ground pecans, Melted butter and 8 more..
Also Try
-
-
-
-
-
Frosty Ginger Pumpkin Squares
Butter, melted, Crushed graham cracker (about 16 squares) and 9 more.. -
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
