You can do a recipe search on the main PC website to find out what recipe book it is in.

 

I don't know if this is it or not, this is the only thing I could find that sounded close to what you were looking for when doing a recipe search. It was in the product use and care. Hope it helps!

Pumpkin Chiffon Torte
Ingredients:
Crust

20 ginger snap cookies, finely chopped
1 tablespoon fat-free margarine

Filling

1/2 cup skim milk
2 envelopes (approximately .25 ounce each) unflavored gelatin
1/2 cup sugar
1 can (16 ounces) solid pack pumpkin
1 container (8 ounces) thawed, frozen light whipped topping
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves

Directions:
1. Lightly spray 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®.

Yield: 12 servings