Pumpkin Chiffon Torte

Subject: Pumpkin Chiffon Torte Mon Nov 10, 2008 7:43 pm

1 cup finely crushed gingersnaps (about 24)

3 tbsp butter, melted

2 envelopes unflavored gelatin

1/2 cup milk

1/2 cup 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 (8oz) frozen whipped topping, thawed

Additional whipped topping, optional

In a small bowl, combine cookie crumbs and butter

Press onto the bottom of a greased 9 inch spring form 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

Yield 16 servings

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» Chocolate Chiffon Pie
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