Pumpkin Praline Torte

Serve this rich pumpkin torte garnished with whipped topping and toffee candy.

Prep: 10 min | Total: 4 hr 10 min | Yield: 16 servings

Ingredients

Crust

• 1 cup Graham cracker crumbs
• 2 tablespoons granulated sugar
• 1/4 cup butter, melted

Filling

• 1 (30 ounce) can pumpkin pie mix
• 1/2 teaspoon ginger
• 1/2 teaspoon cinnamon
• 1 (16 ounce) container frozen whipped topping, thawed

Garnish

• 1 cup frozen whipped topping, thawed
• 1 (1.4-ounce) toffee candy bar, chopped

Instructions

1. In a medium bowl, combine Graham cracker crumbs and sugar. Add butter; mix well. Press mixture in bottom of ungreased 9 inch springform pan.
2. In a large bowl, combine all filling ingredients; blend well. Spoon into crust-lined pan, spreading evenly.
3. Freeze at least 4 hours or until firm.
4. Just before serving, garnish torte with whipped topping and toffee candy.

Nutrition

Per serving: Calories 240 Calories from Fat 120 Total Fat 13g 20% Saturated Fat 8g 40% Cholesterol 0mg 0% Sodium 190mg 8% Total Carbohydrate 29g 10% Dietary Fiber 5g 20% Sugars 10g 10% Protein 2g 2%

% Daily Value*: Vitamin A 100% Vitamin C 4% Calcium 2% Iron 4%

Exchanges: 1 Starch; 1 Fruit; 2 Other Carbohydrate; 2 1/2 Fat

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Pillsbury