Pumpkin Chiffon Torte
The recipe Pumpkin Chiffon Torte can be made in roughly 20 minutes. This recipe makes 16 servings with 131 calories, 2g of protein, and 6g of fat each. This recipe covers 6% of your daily requirements of vitamins and minerals. Only a few people really liked this dessert. If you have ground cloves, sugar, salt, and a few other ingredients on hand, you can make it.
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.
Recommended wine: Cream Sherry, Port, Moscato Dasti
Torte on the menu? Try pairing with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.
NV Johnson Estate Cream SherryVery aromatic with notes of hazelnut, vanilla, and a touch of oak followed by sweet raisins and a touch of yeast. Clean lasting finish. Good now but will reward those allow it to age"". A favorite pre-prandial beverage. Consider it with nuts before dinner as an aperitif, or after dinner with dessert, especially chocolates and fruit-based desserts. Also wonderful on cold afternoons, served with biscotti to dip in ""Italian-style"". "