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Pumpkin Praline Torte

Pumpkin Praline Torte

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



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


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


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


  1. In a medium bowl, combine Graham cracker crumbs and sugar. Add margarine; 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.

10 min prep time | 4 hr 10 min total time | 16 servings

Nutrition Facts Serving Size: 1 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.

Recipe and photo credit: Pillsbury


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