I received an email this morning from my Pampered Chef consultant with this listed as a featured recipe for this time of year. The directions include the Pampered Chef products that can be used in making this recipe. The cooking time listed is for the refrigeration time.

Ingredients

12 serv.

For the Crust
gingersnap cookies, finely chopped20
fat-free margarine↗1 tablespoon
For the Filling
skim milk↗1⁄2 cup
(1/4 ounce) envelopes unflavored gelatin↗2
sugar↗1⁄2 cup
(12 ounce) can solid pack pumpkin↗1
(8 ounce) container light whipped topping, frozen but thawed out1
salt↗1⁄2 teaspoon
ground cinnamon↗1⁄2 teaspoon
ground ginger↗1⁄4 teaspoon
ground cloves↗1⁄4 teaspoon

Step-by-step instructions

1
Lightly spray a Springform Pan with vegetable cooking spray. Chop cookies into fine crumbs with Food Chopper. Combine cookie crumbs and margarine in Small Batter Bowl; mix well with Classic Scraper. Press mixture onto bottom of prepared Springform Pan; set aside.
2
Pour milk into Classic Batter Bowl. Microwave on HIGH 30-45 seconds or until very warm (120°F). Sprinkle gelatin over warm milk; whisk until dissolved using Stainless Steel Whisk. Add sugar; mix well. Add remaining ingredients; whisk until smooth.
3
Pour filling over bottom of cookie crust in Springform Pan. Refrigerate 25-30 minutes or until set. Remove collar from pan. Serve using Slice 'N Serve®.

Source: food.com

Original recipe ↗

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