2 pts. (1 qt.) praline or French
vanilla ice cream, slightly softened (See Note)
1 (16 oz.) can solid pack pumpkin
2 c. granulated sugar
2 tsp. ground cinnamon
2 tsp. ground nutmeg
1/2 tsp. salt
1 1/2 c. whipping cream
Coarsely chopped pecans
8-10 glazed pecan halves (recipe follows)
Put an 8" springform pan in the freezer for at least 30 minutes to chill thoroughly. Working quickly, spoon ice cream into chilled pan, pressing it in bottom and up sides with the back of a spoon or a rubber spatula. Put 2 (14"x12") strips of plastic wrap crossing diagonally over ice cream. Press wrap gently against ice cream to form a 1/2" thick shell. Freeze about 2 hours until firm. In a medium size saucepan mix pumpkin, sugar, cinnamon, nutmeg and salt until well blended. Cook over medium high heat, stirring constantly, about 4 minutes until mixture just comes to a boil. Transfer to a large bowl. Refrigerate at least 1 hour, until completely cool. Whip cream in a medium size bowl with electric mixer until soft peaks form when beaters are lifted. Fold into pumpkin mixture. Remove plastic wrap from frozen ice cream shell and pour in pumpkin mixture. Freeze at least 3 hours or overnight. Just before serving remove pan sides and, if desired, lift torte from pan bottom, using 2 broad metal spatulas. Place dessert on a serving plate. Pipe a border of whipped cream around bottom. Garnish top with a dollop of whipped cream; sprinkle with chopped pecans. Arrange glazed pecans around top edge. Makes 12 servings.
NOTE: Ice cream should be soft enough to spoon but not melting. It is too soft if it is melting around edges.