Ginger Pumpkin Torte Recipe

20 Old Fashion Ginger Snap cookies - crush fine (purchased or homemade).
(divide the crushed ginger snaps)

2 Tbsp. butter (melted)
1 can pumpkin (15 oz) put in blender and puree
1/2 c. pack brown sugar (packed)
2 envelopes unflavored Gelatin
1/2 tsp. cinnamon
1/2 c. milk
2 1/2 cups Cool Whip

Mix 1 cup ginger naps and butter. Take mixture and press it in the bottom of a 9 inch spring form pan.

Mix the pumpkin, brown sugar and cinnamon until smooth with your beaters.

Sprinkle the gelatin slowly over the milk and let stand 1 minute, then cook on low stirring the milk and gelatin until completely disolved, this takes about 3 minutes. Pour into your blender and mix well.

Take the pumpkin mixture and combine with 2 cups of the Cool Whip. Take and spread over the crust. Refrigerate for 1 or more hours before serving. You can decorate the edge with whipping cream and make them in the shape of ghosts, or top with your favorite Halloween candy, such as pumpkins, candy corn, etc.

Enjoy