Pumpkin Ginger Torte - Kraft Recipes Top
Comida Kraft
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Pumpkin Ginger Torte

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Total Time

8 servings

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

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What You Need

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Make It

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  • 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.


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.


  • 8 servings

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious

Diet Exchange

  • 1 Starch
  • 1-1/2 Carbohydrate
  • 1 Fat

Nutrition Bonus

The pumpkin in this favorite no-bake chilled dessert is an excellent source of vitamin A!

Nutritional Information

Serving Size 8 servings
Calories 220
Total fat 6g
Saturated fat 2g
Cholesterol 0mg
Sodium 180mg
Carbohydrate 41g
Dietary fiber 2g
Sugars 25g
Protein 4g
% Daily Value
Vitamin A 170 %DV
Vitamin C 4 %DV
Calcium 6 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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