Frozen Pumpkin Tarts Recipe

Summary

Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings6
CuisineCourse
Main IngredientInterest Group

Ingredients

 Cornstarch1 Tablespoon
 Sugar3⁄4 Cup (12 tbs)
 Ground cinnamon1⁄2 Teaspoon
 Ground ginger1⁄4 Teaspoon
 Eggs2 , separated
 Milk1 Cup (16 tbs)
 Canned pumpkin3⁄4 Cup (12 tbs)
 Heavy cream1⁄2 Cup (8 tbs), whipped
 Pecans1⁄3 Cup (5.33 tbs), chopped
 Baked tart shells8

Directions

Mix cornstarch, sugar, cinnamon, and ginger.
Stir in slightly beaten egg yolks and milk.
Cook over hot water in top part of a double boiler until thickened, stirring constantly.
Add pumpkin.
Freeze.
Break into chunks; turn into bowl.
Beat smooth with rotary beater; this extra beating adds air, makes a smoother mixture.
Fold in stiffly beaten egg whites, whipped cream, and nuts.
Pour into tart shells.
Freeze firm.
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