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Desserts

Pumpkin Ginger Torte

Pumpkin Ginger Torte recipe
photo by:kraft
An elegant variation on the classic pumpkin pie, this chilled no-bake torte uses gingersnap cookies for the crust.
time
prep:
25 min
total:
1 hr 28 min
servings
total:
8 servings
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What You Need

20
 gingersnaps, finely crushed, divided
2
Tbsp.  margarine or butter, melted
1
can  (15 oz.) pumpkin
1/2
cup  firmly packed light brown sugar
1/2
tsp.  ground cinnamon
2
env.  KNOX Unflavored Gelatine
1/2
cup  fat-free milk
2-1/2
cups  thawed COOL WHIP FREE Whipped Topping, divided

Make It

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.

Kraft Kitchens Tips

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.
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