Pumpkin Chiffon Tarts

Name: Pumpkin Chiffon Tarts
Cuisine: United States
Ingredients: 3 eggs, separated; ¾ c. milk; ½ tsp. salt; 1 tsp. pumpkin pie spice; Whipped cream; Amber Caramel Sauce; 1¼ c. canned pumpkin; ⅓ c. granulated sugar; 1 envelope unflavored gelatin; ¾ c. light brown sugar, firmly packed; Tart shells (pastry for 2-crust pie)

Preparation info

Makes about
12
( 3 " ) tarts

Difficulty
Medium

Appears in

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

About

Sweet and spicy holiday dessert

Ingredients

Tart shells (pastry for 2-crust pie)
1 envelope unflavored gelatin
¾ c. light brown sugar, firmly pa

Americas
United States
Pie

Method

Combine gelatin, brown sugar, salt and spice in saucepan. Combine egg yolks and milk; stir into gelatin mixture. Cook, stirring constantly, until mixture comes to a boil. Remove from heat; add pumpkin. Chill mixture until it mounds slightly when dropped from spoon. Test frequently for mounding stage.
Beat egg whites until frothy; add sugar and beat until glossy,