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Pumpkin Ginger Torte

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.
  • 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
  • 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.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 6g 
   Saturated fat 2g 
Cholesterol 0mg 
Sodium 180mg 
Carbohydrate 41g 
   Dietary fiber 2g 
   Total sugars 25g 
Protein 4g 
Vitamin A170 %DV
Vitamin C4 %DV
Calcium6 %DV
Iron10 %DV

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