That, or a big bowl filled with buttered popcorn.
Frozen Pumpkin Chiffon Torte
1 pint vanilla ice cream
1/2 cup sugar
1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
2 cups (OR 1 15-ounce can) pumpkin pie filling
1 cup heavy whipping cream
Soften ice cream at room temperature until almost melting. Line bottom of a 10-inch springform pan with parchment paper.
Mix sugar and cracker crumbs in a mixing bowl; stir in melted butter until well mixed. Press crumb mixture into bottom of prepared pan. Bake in a preheated 350-degree oven 10 to 12 minutes. Cool completely. Line side of pan (inside) with parchment paper.
Place ice cream in a mixing bowl and add pumpkin. Beat on high speed until smooth, 1 to 2 minutes.
Whip cream to stiff peaks and fold into pumpkin mixture. Spread in pan over crust. Freeze at least 6 hours.
To serve, remove sides of pan and parchment paper. Flip torte onto a plate and remove bottom of pan and parchment. Flip back onto a serving platter. Makes 10 to 12 servings.
TO DECORATE: Press a circle of candied pecan halves around top of torte before serving. Decorate with additional whipped cream, if desired.
2 (9-ounce) packages (Nabisco Famous) chocolate wafer cookies
1/2 cup (1 stick) butter, melted
1 (15-ounce) can pumpkin pie filling
2 tablespoons dark brown sugar
3/4 cup mascarpone cheese
3/4 cup heavy whipping cream
Grease bottom of a 9- or 10-inch springform pan and line bottom pan with parchment paper.
In a food processor, grind up 1 package of cookies until you have about 3 cups of cookie crumbs. Reserve 1 cup crumbs. Combine remaining 2 cups crumbs with butter and stir until combined. Press mixture evenly into bottom of a 10-inch springform pan.
Bake in a preheated 350-degree oven 12 to 15 minutes, until crumbs are set and crust is lightly browned. Cool completely in pan.
In a large bowl, combine pumpkin, brown sugar, mascarpone cheese and cream. Beat on medium speed until well combined. Spread 1/2 of pumpkin mixture evenly over cookie crust and smooth out. Cover pumpkin mixture with the remaining package of whole cookies, overlapping slightly. Spoon remaining pumpkin mixture over and smooth. Sprinkle top with remaining reserved 1 cup cookie crumbs. Cover with plastic wrap and refrigerate at least 6 hours, preferably overnight.
Remove pan sides and flip torte onto a cake round. Remove pan bottom and parchment paper. Flip torte right side up onto a serving platter or another cake round. Makes 10 to 12 servings.