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Pumpkin Chiffon Tarts

Holiday.Cook's picture
Ingredients
  Brown sugar 1⁄4 Cup (4 tbs)
  Unflavored gelatin 1 Tablespoon (1 Envelope)
  Salt 1⁄2 Teaspoon
  Cinnamon 1 Teaspoon
  Nutmeg 1⁄2 Teaspoon
  Ginger 1⁄4 Teaspoon
  Slightly beaten egg yolks 3
  Milk 3⁄4 Cup (12 tbs)
  Canned pumpkin/Mashed cooked pumpkin 1 1⁄4 Cup (20 tbs)
  Egg whites 3
  Granulated sugar 1⁄2 Cup (8 tbs)
  Prebaked 4 inch tartlet shells 8 , cooled
Directions

In saucepan, combine brown sugar, gelatin, salt, spices.
Combine egg yolks and milk; stir into brown-sugar mixture.
Cook, stirring constantly, till mixture comes to a boil.
Remove from heat; stir in pumpkin.
Chill till mixture mounds slightly when spooned (test every now and then).
Beat egg whites till soft peaks form; gradually add granulated sugar, beating till stiff peaks form.
Fold pumpkin mixture thoroughly into egg whites.
Turn into baked tart shells.
Chill.
Garnish with whipped cream, chopped candied ginger.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Chilling
Ingredient: 
Pumpkin
Preparation Time: 
5 Minutes

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