Pumpkin Ginger Torte

Name: Pumpkin Ginger Torte
Prep time: 1 h 28 min
Cook time: 1 h 28 min
Total time: 1 h 28 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters firmly packed light brown sugar; 425 grams can pumpkin; 473 milliliters thawed COOL WHIP FREE Whipped Topping, divided; 118 milliliters fat-free milk; 2 env. KNOX Unflavored Gelatine; 20 gingersnaps, finely crushed, divided; 1 teaspoons ground cinnamon; 2 Tbsps margarine or butter, melted

For 77 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 203 calories, 3g of protein, and 6g of fat each. From preparation to the plate, this recipe takes about 1 hour and 28 minutes. Head to the store and pick up margarine, env. knox gelatine, ground cinnamon, and a few other things to make it today.

Instructions

Mix 1 cup of the cookie crumbs and the margarine. Press firmly onto bottom of 9-inch springform pan; set aside.

Ingredients you will need

Cookie Crumbs

Margarine

Equipment you will use

Springform Pan

Place pumpkin, sugar and cinnamon in blender container; cover. Process until well blended; set aside.

Ingredients you will need

Cinnamon

Pumpkin

Sugar

Equipment you will use

Blender

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.

Ingredients you will need

Gelatin