1/2 of a 6-oz. pkg. Zwieback, crushed (1 1/4 cups)
5 amaretti cookies, crushed (1/4 cup)
1/3 cup granulated sugar
1/2 cup butter, melted
1 envelope unflavored gelatin
1/4 cup cold water
Brandy
1 cup packed brown sugar
3/4 tsp. ground ginger
1/2 tsp. ground cinnamon
1/2 tsp. ground nutmeg
10 oz. cream cheese, softened
1 1/2 cups whipping cream
1 15-oz. can pumpkin
Sweetened whipped cream
Crystallized ginger or chopped toasted almonds

1. Preheat oven to 350°. For crust, in a medium bowl combine crushed Zwieback, amaretti cookies, and granulated sugar. Stir in melted butter. Press the crumb mixture onto the bottom of a 10-inch springform pan or removable-bottom quiche pan. Bake for 15 minutes. Let cool on a wire rack.

2. In a 2-cup glass measuring cup combine unflavored gelatin and cold water. Place cup in a small saucepan with simmering water. Cook and stir until gelatin is dissolved. Remove cup from saucepan. Add brandy to gelatin mixture to equal 2/3 cup.

3. In a medium mixing bowl stir together brown sugar, ginger, cinnamon, and nutmeg. Stir in gelatin mixture; set aside.

4. In a large mixing bowl, beat cream cheese with an electric mixer on medium speed to soften. Gradually add whipping cream. Beat on medium speed until thickened. Add pumpkin; beat on low speed until combined. Gradually add gelatin mixture, beating on low speed until combined.

5. Transfer mixture to prepared crust, spreading evenly in pan. Chill finished torte 8 hours or until set. Serve with whipped cream and garnish with crystallized ginger or toasted almonds. Makes 12 to 16 servings.