Pumpkin Torte - cooking recipe

Ingredients

3/4 c. packed brown sugar
1 Tbsp. flour
1 1/4 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 tsp. salt
1 can pumpkin
1 c. undiluted canned milk
4 eggs
30 gingersnaps
2 c. cream
1/2 c. sugar

Preparation

In large chilled bowl, whip cream until soft peaks form, add 1/2 c. sugar.
Coarsely crumble gingersnaps and place 1/2 c. in large clear bowl.
Spread 1/3 pumpkin mix over crumbs top with 1/3 cream.
Continue layering ingredients ending with cream.
Sprinkle a few crumbs on top for garnish.
May be made two days in advance.