Recipe for Pumpkin Chiffon Torte 
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Yield:
1
Ingredients:
Amount Ingredient
20 x gingersnaps
1 tsp fat free margarine
Combine gingersnaps and margarine. Press into bottom of springform pan
1/2 cup skim milk
2 pkt unflavored gelatin
1/2 cup sugar
1 x 16-oz. can pumpkin
1 x 8-oz container frozen light whipped topping, thawed
1/2 x teas salt
1/2 x teas. cinnamon
Instructions:
Instructions: Microwave milk to 180 degrees; whisk in gelatin until dissolved. Whisk in sugar. Add remaining ingredients. Whisk until smooth.

Pour into springform pan.

Refrigerate 25 30 minutes

Marcia Zientek

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