PUMPKIN CHIFFON TORTE

Pumpkin Chiffon Torte image

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 12

1 cup(s) finely crushed gingersnaps (about 24)
3 tablespoon(s) butter, melted
2 - envelopes unflavored gelatin
1/2 cup(s) milk
1/2 cup(s) sugar
1 can(s) (15 ounces) solid pack pumpkin
1/2 teaspoon(s) salt
1/2 teaspoon(s) ground cinnamon
1/4 teaspoon(s) ground ginger
1/4 teaspoon(s) 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. Garnish with additional whipped topping if desired.