Pumpkin Ginger Torte

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

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 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

Nutrition facts

Recipe Tips


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.