Source: dLife

Creamy, frozen crustless pumpkin pie topped with cinnamon ice cream.

Servings

6 oz plain yogurt, whole milk
0.25 oz Gelatin, unsweetened, dry packet
0.25 cup cold water
15 oz canned solid pack pumpkin
1.5 cup half & half
1 cup sugar
1.5 tsp vanilla extract
0.5 tsp ground cinnamon
0.12 tsp salt
1 pint Ice Cream, vanilla

1 Place 9" springform pan in freezer.
2 Line strainer with cheesecloth or coffee filter. Spoon yogurt into strainer placed over a large bowl. Let stand 15 minutes. Remove drained yogurt to large bowl and discard liquid.
3 While yogurt is straining, in microwave safe cup, add water, then sprinkle the gelatin on top. Allow to rest 5 minutes to soften gelatin.
4 Place in microwave on high 10-15 seconds. Remove and stir until dissolved.
5 In large bowl, whisk pumpkin, half and half, drained yogurt, sugar, dissolved gelatin, vanilla, 1/4 teaspoon of cinnamon, and salt.
6 Pour into frozen springform pan. Place in freezer 2-3 hours, until set.
7 Place ice cream in refrigerator 15 minutes to soften.
8 In large bowl, mix remaining 1/4 teaspoon of cinnamon and softened ice cream until well blended.
9 Remove pumpkin from freezer. Spread ice cream over pumpkin as if icing a cake. Return to freezer 30 minutes, until set.
10 When ready to serve, remove torte from freezer. Allow to rest at room temperature 5-10 minutes. Gently run knife around the edges and release from pan. Cut into 12 wedges. Serve immediately.

This torte be made 2 days in advance. Cover the pan with foil and store in the freezer.