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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Pumpkin Torte

Source: dLife

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

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	163.1

Total Carbs	22.6 g

Dietary Fiber	1.6 g

Sugars	19.4 g

Total Fat	7.7 g

Saturated Fat	4.5 g

Unsaturated Fat	0.2 g

Potassium	93.6 mg

Protein	3.7 g

Sodium	65.8 mg

Dietary Exchanges 7.7 Fat, 0.1 Milk, 0.9 Other Carbs, 0.2 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

6.0
6 oz plain yogurt, whole milk 0.25
0 1/4 oz Gelatin, unsweetened, dry packet 0.25
0 1/4 cup cold water 15.0
15 oz canned solid pack pumpkin 1.5
1 1/2 cup half & half 1.0
1 cup sugar 1.5
1 1/2 tsp vanilla extract 0.5
0 1/2 tsp ground cinnamon 0.125
0.125 tsp salt 1.0
1 pint Ice Cream, vanilla

Directions

Place 9" springform pan in freezer.
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.
While yogurt is straining, in microwave safe cup, add water, then sprinkle the gelatin on top. Allow to rest 5 minutes to soften gelatin.
Place in microwave on high 10-15 seconds. Remove and stir until dissolved.
In large bowl, whisk pumpkin, half and half, drained yogurt, sugar, dissolved gelatin, vanilla, 1/4 teaspoon of cinnamon, and salt.
Pour into frozen springform pan. Place in freezer 2-3 hours, until set.
Place ice cream in refrigerator 15 minutes to soften.
In large bowl, mix remaining 1/4 teaspoon of cinnamon and softened ice cream until well blended.
Remove pumpkin from freezer. Spread ice cream over pumpkin as if icing a cake. Return to freezer 30 minutes, until set.
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.