Pumpkin Chiffon Torte Recipe

5 1
Pumpkin Chiffon Torte Recipe
Pumpkin Chiffon Torte Recipe photo by Taste of Home
Publisher Photo

Pumpkin Chiffon Torte Recipe

Be the first to add a review
5 1
Publisher Photo
"After a sumptuous holiday meal, this light and tasty dessert is perfect," notes Lynn Kumm of Osmond, Nebraska.
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 cup finely crushed gingersnaps (about 24)
  • 3 tablespoons butter, melted
  • 2 enveloped unflavored gelatin
  • 1/2 cup milk
  • 1/2 cup sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Additional whipped topping, optional

Directions

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. Yield: 16 servings.
Originally published as Pumpkin Chiffon Torte in Taste of Home December/January 2000, p67

Nutritional Facts

1 slice: 138 calories, 5g fat (0 saturated fat), 1mg cholesterol, 168mg sodium, 21g carbohydrate (0 sugars, 0 fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fat, 1/2 fruit.

  • 1 cup finely crushed gingersnaps (about 24)
  • 3 tablespoons butter, melted
  • 2 enveloped unflavored gelatin
  • 1/2 cup milk
  • 1/2 cup sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 carton (8 ounces) frozen whipped topping, thawed
  • Additional whipped topping, optional
  1. In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside.
  2. 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.
  3. Remove sides of pan just before serving. Garnish with additional whipped topping if desired. Yield: 16 servings.
Originally published as Pumpkin Chiffon Torte in Taste of Home December/January 2000, p67

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPumpkin Chiffon Torte

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review