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Pumpkin Chiffon Torte




Source of Recipe


Internet


List of Ingredients




1 c. finely crushed gingersnaps (about 24)
3 TBSP butter or margarine, melted
2 envelopes unflavored gelatin
1/2 c. milk
1/2 c. sugar
1 can (15 oz.) solid-pack pumpkin
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1 carton (8 oz.) frozen whipped topping, thawed
Additional whipped topping, optional



Recipe



In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-inch springform pan; set aside. In a saucepan, combine gelatin and milk; let stand for 5 minutes. Heat milk mixture to just below boiling; remove from the heat. Stir in sugar until dissolved. Add the pumpkin, salt, cinnamon, ginger and cloves; mix well. Fold in whipped topping. Pour over crust. Refrigerate until set, about 3 hours. Remove sides of pan just before serving. Garnish with additional whipped topping, if desired.

Serves: 16