PUMPKIN TORTE

1 c. crushed gingersnaps
3 Tbsp. butter, melted
2 envelopes unflavored gelatin
1/2 c. milk
1/2 c. sugar
15 oz. can solid-pack 100% pumpkin
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. ground nutmeg
12 oz. container whipped topping, thawed and divided

In a small bowl, combine cookie crumbs and butter. Stir well. Press onto the bottom only of a greased 9-inch springform pan. Set aside.

In a medium saucepan, combine the gelatin and milk, and let set for 5 minutes. (It will thicken). Heat this mixture until just below boiling, and remove from heat. Stir in the sugar until dissolved. Add the pumpkin and the rest of the ingredients (except whipped topping), and mix well.
Fold in 2/3 of the whipped topping, making sure that it is evenly distributed. Pour over the crust. Refrigerate until set, at least 3 hours. 

Before serving, remove the sides from the pan, and spread the remaining 1/3 of the whipped topping evenly over the top of the torte. Refrigerate any leftovers.