Pumpkin Chiffon Torte
- 20 gingersnap cookies, finely crushed
- 1 Tbsp. butter or margarine, softened
- 1/2 cup milk
- 2 envelopes unflavored gelatin
- 1/2 cup sugar
- 1 can pumpkin
- 1 container frozen light whipped topping, thawed
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1/4 tsp. ginger
- 1/4 tsp. cloves
For crust, combine cookie crumbs and butter in medium bowl; press onto bottom of greased 10 inch springform pan fitted with flat bottom. For filling, pour milk into large microwave-safe bowl. Microwave on high 30-45 seconds or until very warm. Sprinkle gelatin over milk; whisk until gelatin is dissolved. Stir in sugar. Add pumpkin, whipped topping, salt, cinnamon, ginger and cloves; whisk until smooth.
Pour filling over crust; refrigerate at least 30 minutes or until center is set. Loosen torte from rim of pan; remove rim.
By Robin from Washington, IA
By guest (Guest Post) Flag
April 9, 20070 found this helpful
Hi, Great recipes! I was born in Washington, Iowa, but live in Florida now.
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