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Pumpkin Chiffon Torte

Total Time

Prep: 20 min. + chilling


16 servings

"After a sumptuous holiday meal, this light and tasty dessert is perfect," notes Lynn Kumm of Osmond, Nebraska.
Pumpkin Chiffon Torte Recipe photo by Taste of Home


  • 1 cup finely crushed gingersnaps (about 24)
  • 3 tablespoons butter, melted
  • 2 enveloped unflavored gelatin
  • 1/2 cup 2% milk
  • 1/2 cup sugar
  • 1 can (15 ounces) 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. If desired, garnish with additional whipped topping.

Nutrition Facts

1 piece: 138 calories, 5g fat, 1mg cholesterol, 168mg sodium, 21g carbohydrate, 2g protein.

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