Pumpkin Chiffon Torte - Pampered Chef - cooking recipe

Ingredients

For the Crust
20 gingersnap cookies, finely chopped
1 tablespoon fat-free margarine
For the Filling
1/2 cup skim milk
2 (1/4 ounce) envelopes unflavored gelatin
1/2 cup sugar
1 (12 ounce) can solid pack pumpkin
1 (8 ounce) container light whipped topping, frozen but thawed out
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves

Preparation

Lightly spray a Springform Pan with vegetable cooking spray. Chop cookies into fine crumbs with Food Chopper. Combine cookie crumbs and margarine in Small Batter Bowl; mix well with Classic Scraper. Press mixture onto bottom of prepared Springform Pan; set aside.
Pour milk into Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very warm (120\u00b0F). Sprinkle gelatin over warm milk; whisk until dissolved using Stainless Steel Whisk. Add sugar; mix well. Add remaining ingredients; whisk until smooth.
Pour filling over bottom of cookie crust in Springform Pan. Refrigerate 25-30 minutes or until set. Remove collar from pan. Serve using Slice 'N Serve(R).