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Pumpkin Torte
Source: dLife

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

Rating:
Prep Time: 2 hours
Cook Time: 0 minutes
Difficulty: Easy

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
1 1/2 Fat , 1/2 Milk , 1 Other Carbs , 1/2 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 oz  plain yogurt, whole milk
0 1/4 oz  Gelatin, unsweetened, dry packet
0 1/4 cup  cold water
15 oz  canned solid pack pumpkin
1 1/2 cup  half & half
1 cup  sugar
1 1/2 tsp  vanilla extract
0 1/2 tsp  ground cinnamon
0.125 tsp  salt
1 pint  Ice Cream, vanilla
Directions
  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.

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