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Pumpkin Pastries

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Ingredients
  Pastry 1 (For 9-Inch 2 Crust Pie)
  Pureed pumpkin 1 3⁄4 Cup (28 tbs) (Cooked Or Canned)
  Packed brown sugar 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Grated orange rind 2 Teaspoon
  Cinnamon 1⁄2 Teaspoon
  Ginger 1⁄2 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Unflavored gelatin 1 Tablespoon
  Eggs 3 , separated
  Heavy cream 1 Cup (16 tbs), whipped
  Sweetened whipped cream 1 Tablespoon
  Orange slices 3 , cut into quarters
Directions

Divide dough into 12 equal pieces.
Press each piece into a 2 1/2 or 3 inch tart shell and prick all over with a fork.
Chill 30 minutes.
Place shells on a baking sheet and bake in a preheated 400° oven 10 to 12 minutes or until they are golden brown.
Cool.
In a large saucepan, stir pumpkin, sugar, salt, orange rind, spices, gelatin and egg yolks until thoroughly mixed.
Cook over medium heat, stirring, until heated through.
Chill until mixture is cool but not set.
Beat egg whites until stiff and fold into the pumpkin mixture.
Fold in unsweetened whipped cream.
Pile into tart shells and chill until set.
Garnish with sweetened whipped cream and orange slices.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Pumpkin

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