Pumpkin Chiffon Torte - Pampered Chef

• For the Crust
• 20 gingersnap cookies, finely chopped
• 1 tablespoon fat-free margarine
• For the Filling
• 1/2 cup skim milk
• 2 (1/4 ounce) envelopes unflavored gelatin
• 1/2 cup sugar
• 1 (12 ounce) can solid pack pumpkin
• 1 (8 ounce) container light whipped topping, frozen but thawed out
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves

1. Lightly spray a Springform Pan with vegetable cooking spray. Chop cookies into fine crumbs with Food Chopper. Combine cookie crumbs and margarine in Small Batter Bowl; mix well with Classic Scraper. Press mixture onto bottom of prepared Springform Pan; set aside.
2. Pour milk into Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very warm (120u0b0F). Sprinkle gelatin over warm milk; whisk until dissolved using Stainless Steel Whisk. Add sugar; mix well. Add remaining ingredients; whisk until smooth.
3. Pour filling over bottom of cookie crust in Springform Pan. Refrigerate 25-30 minutes or until set. Remove collar from pan. Serve using Slice 'N Serve(R).

crust, cookies, margarine, filling, milk, unflavored gelatin, sugar, solid pack pumpkin, light whipped topping, salt, ground cinnamon, ground ginger, ground cloves

Taken from www.food.com/recipe/pumpkin-chiffon-torte-pampered-chef-330946 (may not work)