Pumpkin Ginger Torte

7  Ratings
  • 25 min prep
  • 1 hr 28 min total
  • Makes 8 servings.

An elegant variation on the classic pumpkin pie, this no-bake chilled dessert uses gingersnap cookies in the crust.

Pumpkin Ginger Torte Recipe


  • 20 NABISCO Ginger Snaps, finely crushed, divided
  • 2 Tbsp. margarine or butter, melted
  • 1 can (15 oz.) pumpkin
  • 1/2 cup firmly packed light brown sugar
  • 1/2 tsp. ground cinnamon
  • 2 env. unflavored gelatin
  • 1/2 cup fat-free milk
  • 2-1/2 cups thawed frozen fat-free whipped topping, divided


  • Mix  1 cup of the cookie crumbs and the margarine. Press firmly onto bottom of 9-inch springform pan; set aside.
  • Place  pumpkin, sugar and cinnamon in blender container; cover. Process until well blended; set aside. Sprinkle gelatine over milk in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is completely dissolved, stirring occasionally. Add to pumpkin mixture in blender container; cover. Blend well.
  • Transfer  pumpkin mixture to large bowl. Gently stir in 2 cups of the whipped topping. Spread over crust. Refrigerate at least 1 hour. Top with the remaining 1/2 cup whipped topping just before serving. Sprinkle with the remaining cookie crumbs.

Recipe Tips

Take a ShortcutTo quickly crush cookies into crumbs, process in blender or food processor.

Cooking Know-HowAfter crushing the cookies, you should have about 1-1/4 cups crumbs.


Nutrition Information

Makes 8 servings.

Nutrition per serving:

    • Calories 220 
    • Total fat 6 g
    • Saturated fat 2 g
    • Cholesterol 0 mg
    • Sodium 180 mg
    • Carbohydrate 41 g
    • Dietary fiber 2 g
    • Total sugars 25 g
    •     Includes added sugars n/a
    • Protein 4 g
    • Vitamin A 170 %DV
    • Vitamin C 4 %DV
    • Vitamin D n/a
    • Calcium 6 %DV
    • Iron 10 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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