Ingredients for 12 servings:
1. 3/4 cup graham cracker crumbs
2. 2 tablespoons brown sugar
3. 2 tablespoons finely chopped pecans
4. 2 tablespoons butter, melted
5. cooking spray
6. 1 cup canned unsweetened pumpkin
7. 1 teaspoon ground cinnamon
8. 1/2 teaspoon ground allspice
9. 1/8 teaspoon ground ginger
10. 1/8 teaspoon ground cloves
11. 9 cups low-fat vanilla ice cream, divided
12. 1/4 cup finely chopped pecans, toasted and divided
13. 1/4 cup jarred caramel topping
Directions:
1. Preheat oven to 350 degrees.
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. 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. 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. Soften remaining 3 cups pumpkin ice cream; spread over vanilla ice cream mixture. Cover; freeze 8 hours or until firm.
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.
Enjoy your meal!