PUMPKIN CHIFFON TORTE

Pumpkin Chiffon Torte image

"After a sumptuous holiday meal, this light and tasty dessert is perfect," notes Lynn Kumm of Osmond, Nebraska.

Provided by Taste of Home

Time 20m

Yield 16 servings.

Number Of Ingredients 12

Ingredients

1 cup finely crushed gingersnaps (about 24)
3 tablespoons butter, melted
2 enveloped unflavored gelatin
1/2 cup milk
1/2 cup sugar
1 can (15 ounces) solid-pack pumpkin
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 carton (8 ounces) frozen whipped topping, thawed
Additional whipped topping, optional

Steps:

In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. 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. If desired, garnish with additional whipped topping.

Nutrition Facts : Calories 138 calories, Fat 5g fat, Cholesterol 1mg cholesterol, Sodium 168mg sodium, Carbohydrate 21g carbohydrate, Fiber 2g protein.