Pumpkin Chiffon Tarts Recipe
Ingredients
12 prepared tart shells
1 env. unflavored gelatin
2/3 cup granulated brown sugar
1 tsp pumpkin pie spice
3 eggyolks, slightly beaten
2/3 cup skim milk
1 cup canned pumpkin
3 egg whites, stiffly beaten
Directions
Combine gelatin, brown sugar replacement, and pie spice in a saucepan.
Combine egg yolks and milk, mixing to blend.
Pour into the saucepan.
Stir to blend mixture.
Allow gelatin to soften for 5 minutes.
Bring mixture to boiling; then remove from heat and stir in canned pumpkin.
Allow to cool until mixture holds a soft shape (do not allow to set).
Fold in stiffly beaten egg whites.
Divide mixture evenly among the 12 tart shells.
Chill thoroughly before serving.
Combine egg yolks and milk, mixing to blend.
Pour into the saucepan.
Stir to blend mixture.
Allow gelatin to soften for 5 minutes.
Bring mixture to boiling; then remove from heat and stir in canned pumpkin.
Allow to cool until mixture holds a soft shape (do not allow to set).
Fold in stiffly beaten egg whites.
Divide mixture evenly among the 12 tart shells.
Chill thoroughly before serving.
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