Pumpkin Chiffon Tarts

Denise doesn’t do pie-except pumpkin. This time of year I could probably make a pumpkin pie daily and as long as I didn’t undercook it or burn it-she would be happy.

This recipe though-combines a gingersnap crust (I adore gingersnap crust!) into tarts-a bit tough if you have a big family to feed but a nice choice for a smaller one. Do note the uncooked egg portions-either use pasteurized eggs or skip serving to folks with sensitive immune systems.

Crust:
1 1/2 cups fine gingersnap crumbs
1/2 cup butter, melted
1/4 cup sugar

Filling
2 teaspoons unflavored gelatin
3 tablespoons cold water
1 cup canned pumpkin
2 eggs, separated
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/3 cup milk
1/3 cup sugar
Whipped cream
Pecans

To make crust, mix gingersnap crumbs, butter and sugar, blend well. Pack into bottoms and around sides of eight small tart pans. (What? No tart pans? Use a muffin tin. I do) Chill for 1/2 hour. Meanwhile prepare filling by softening gelatin in cold water for 5 minutes. Combine pumpkin, slightly beaten egg yolks, 1/3 cup sugar, salt, cinnamon, ginger and nutmeg. Stir in the milk, mixing well. Cook in the top of double boiler until mixture thickens; remove from heat and add softened gelatin, blending thoroughly. Cool. Beat egg whites until stiff. Gradually beat in remaining sugar. Fold meringue into pumpkin mixture. Pour filling into crumb lined tart pans. Chill until firm. Pipe a whipped cream garnish around edges of tarts and sprinkle centers liberally with buttered, salted, toasted pecan meats.

From Mary Meade Recipes Booklet-from The Chicago Tribune. No date-sometime before 1950 based on other Mary Meade booklets I have.

Comments

  1. Ooooh, gingersnaps crust sounds like a wonderful idea!

    And uncooked eggs, I remember back in the day when we used to eat uncooked eggs all the time. : shudder :

  2. Gingersnap crusts are wonderful-pumpkin pies, cheesecakes, lemon pies