|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)|
|Grated orange rind||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|
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 400Â° oven 10 to 12 minutes or until they are golden brown.
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.