Makes 1 9-inch pie, serves 10
8 ounces crisp graham cracker cookies or gingersnap cookies
2 tablespoons sugar
3 tablespoons butter or margarine, melted
1 can (15 oz.) pumpkin, chilled
2 teaspoons pumpkin pie spice
About 1 1/4 cups caramel sauce, homemade or store-bought
1 quart vanilla ice cream, softened (see notes), I use pareve
About 1 cup hot fudge sauce, homemade or store-bought
1 cup candied nuts or toffee
Preheat oven to 325F.
In a food processer, pulse cookies until crumbs form. Add sugar and melted margarine. Pour into 9-inch cheesecake pan with removeable sides. Press cookie mixture over bottom and about 1 inch up sides of pan.
Bake crust until lightly browned, 10 to 12 minutes. Let cool about 5 minutes, then chill or freeze until cold, 5 to 10 minutes.
In a chilled large bowl, mix pumpkin, pumpkin pie spice, and 1/4 cup of the caramel topping until smooth. Add ice cream and mix until blended.
Working quickly, spoon about a third of the ice cream mixture into the cold crust. Drizzle with 2 tablespoons caramel topping and 2 tablespoons fudge sauce (if fudge sauce is too stiff, warm slightly in a microwave oven at full power (100%), stirring once, just until fluid, 15 to 30 seconds); sprinkle half the Candied Walnuts on top. Repeat with two more layers, omitting nuts on the top layer. Freeze until solid, about 5 hours, then cover and freeze up to 1 week.
About 15 minutes before serving, remove sides from pan, set torte on a serving plate, and let stand in refrigerator to soften slightly. Cut into wedges. Serve with additional caramel topping and fudge sauce (warm and stir again if too stiff) to add to taste.