Pumpkin Ginger Torte
An elegant variation on the classic pumpkin pie, this no-bake chilled dessert uses gingersnap cookies in the crust.
Prep time25 min
Total time1hr 28min
ServingsMakes 8 servings.
Ingredients
- 20 NABISCO Ginger Snaps, finely crushed, divided
- 2 Tbsp. margarine or butter, melted
- 1 can (15 oz.) pumpkin
- ½ cup firmly packed light brown sugar
- ½ tsp. ground cinnamon
- 2 env. unflavored gelatin
- ½ cup fat-free milk
- 2½ cups thawed frozen fat-free whipped topping, divided
Preparation
- 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.
Nutrition Notes
The pumpkin in this favorite no-bake chilled dessert is an excellent source of vitamin A!
Recipe Tips
- Take a Shortcut
To quickly crush cookies into crumbs, process in blender or food processor. - Cooking Know-How
After crushing the cookies, you should have about 1-1/4 cups crumbs.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 220 |
| % Daily Value* | |
| Total fat 6g | |
| Saturated fat 2g | |
| Cholesterol 0mg | |
| Sodium 180mg | |
| Carbohydrate 41g | |
| Dietary fiber 2g | |
| Total sugars 25g | |
| Protein 4g | |
| Vitamin A | 170 %DV |
| Vitamin C | 4 %DV |
| Calcium | 6 %DV |
| Iron | 10 %DV |