The best delicious Pumpkin Chiffon Torte recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pumpkin Chiffon Torte recipe today!
Hello my friends, this Pumpkin Chiffon Torte recipe will not disappoint, I promise! Made with simple ingredients, our Pumpkin Chiffon Torte is amazingly delicious, and addictive, everyone will be asking for more Pumpkin Chiffon Torte.
What Makes This Pumpkin Chiffon Torte Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pumpkin Chiffon Torte.
Ready to make this Pumpkin Chiffon Torte Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
Crust:
20 Gingersnaps
1 tb Fat Free Margarine
Filling:
1/2 c Skim milk
2 pk Unflavored gelatin
1/2 c Sugar
16 oz Can
8 oz Frozen light whipped topping
Thawed
1/2 ts Salt
1/2 ts Cinnamon
1/4 ts Ginger
1/4 ts Ground cloves
Pumpkin
Chop ginersnaps. Combine gingersnaps with margarine. Press mixture onto
bottom of springform pan; set aside. Microwave milk milk until 180 F.
Whisk in gelatin. Whisk until dissolved; whisk in sugar. Add remaining
ingredients; whisk until smooth. Pour filling into Springform Pan.
Refrigerate 25 – 30 minutes or until set. Yield: 12 Servings Approx. 191
calories and 4 grams of fat per serving
Yields
1 Servings
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