Pumpkin Chiffon Tarts Recipe


Preparation Time5 MinDifficulty LevelEasy
MethodMain Ingredient


 Brown sugar1⁄4 Cup (4 tbs)
 Unflavored gelatin1 Tablespoon (1 Envelope)
 Salt1⁄2 Teaspoon
 Cinnamon1 Teaspoon
 Nutmeg1⁄2 Teaspoon
 Ginger1⁄4 Teaspoon
 Slightly beaten egg yolks3
 Milk3⁄4 Cup (12 tbs)
 Canned pumpkin/Mashed cooked pumpkin1 1⁄4 Cup (20 tbs)
 Egg whites3
 Granulated sugar1⁄2 Cup (8 tbs)
 Prebaked 4 inch tartlet shells8 , cooled

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 mg

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


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.