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Pumpkin Chiffon Tarts

Holiday.Cook's picture
  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

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.
Garnish with whipped cream, chopped candied ginger.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2193 Calories from Fat 692

% Daily Value*

Total Fat 77 g118.5%

Saturated Fat 37.4 g186.9%

Trans Fat 0 g

Cholesterol 764.2 mg254.7%

Sodium 1872.5 mg78%

Total Carbohydrates 345 g115%

Dietary Fiber 21.7 g86.7%

Sugars 228.2 g

Protein 58 g115.7%

Vitamin A 970.2% Vitamin C 22%

Calcium 40% Iron 34.9%

*Based on a 2000 Calorie diet

Pumpkin Chiffon Tarts Recipe