Pumpkin Chiffon Torte Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

Crust
  • 20 - gingersnap cookies, finely chopped
  • 1 tablespoons - fat-free margarine
  • Filling
  • 1/2 cups - skim milk
  • 2 envelopes - .25 ounces each unflavored gelatin
  • 1/2 cups - sugar
  • 1 cans - 16 oz. pumpkin
  • 1 containers - 8 oz. frozen light nondairy whipped topping, thawed
  • 1/2 teaspoons - salt
  • 1/2 teaspoons - ground cinnamon
  • 1/4 teaspoons - ground ginger
  • 1/4 teaspoons - ground cloves
  • Directions:

    Lightly spray a Springform Pan with vegetable oil spray. Chop cookies into fine crumbs. Combine cookie crumbs and margarine in a large mixing bowl; mix well.

    Press mixture onto bottom of prepared Springform Pan; set aside.

    Pour milk into a large mixing bowl; sprinkle gelatin over milk. Allow to stand 2 minutes. Microwave on High for 30-45 seconds or until very warm (120 degrees F); whisk until gelatin dissolves. Add sugar, and mix well. Add remaining filling ingredients and whisk until smooth.

    Pour filling over bottom of cookie crust in Springform Pan. Refrigerate for 20-30 minutes or until set. Remove collar from pan.

    Slice and serve.

    Brief Description

    Refrigerated pumpkin dessert with a gingersnap cookie crust; made in a springform pan.

    Main Ingredient:

    pumpkin

    Category:  Desserts

    Cuisine:  American

    Prep Time: 1 hour(s)

    Source

    Pampered Chef

    Posted By:

    cookingmama

    Posted On:

    March 10, 2015

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