The Pioneer Woman Tasty Kitchen
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Pumpkin Chiffon Tart

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Level: Easy

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Description

Pumpkin chiffon tart.

Ingredients

  • FOR THE CRUST:
  • 1-½ cup Graham Cracker Crumbs
  • ¼ cups Unsalted Butter, melted
  • FOR THE FILLING:
  • ½ Tablespoons Unflavoured Gelatin Powder
  • 2 Tablespoons Water
  • 1 cup Pumpkin Puree
  • 3 Tablespoons Brown Sugar
  • ½ teaspoons Ground Cinnamon
  • ½ teaspoons Ground Ginger
  • ¼ teaspoons Salt
  • ¼ cups Heavy Cream
  • 2 whole Egg Whites
  • 2 Tablespoons Granulated Sugar
  • FOR THE TOPPING:
  • 1 cup Heavy Cream
  • 1 Tablespoon Granulated Sugar
  • ¼ cups Chopped Walnuts Or Pecans

Preparation

Preheat oven to 350ºF. Grease a 7-inch springform pan.

To prepare crust, combine graham cracker crumbs and melted butter in a small bowl. Mix until a moist yet crumbly mixture forms. Firmly press the mixture into the bottom and sides of the prepared pan. Bake for 10 minutes. Let cool completely on a wire rack.

To prepare filling, sprinkle gelatin powder in water. Let stand for 5 minutes. Microwave 10 to 20 seconds on high until mixture is liquidy and gelatin dissolves. Let cool slightly.

In a food processor, mix pumpkin, brown sugar, cinnamon, ginger and salt until completely smooth. Transfer pumpkin mixture to a bowl with gelatin mixture and heavy cream. Stir to combine.

In a bowl of a standing mixer with a whisk attachment, beat egg whites on medium speed until foamy. Add sugar and continue beating until stiff peaks form. Fold meringue in the pumpkin mixture, half at a time, until just incorporated.

Pour batter into the cool crust and smooth the top. Refrigerate the tart until set, at least 3 hours, or preferably overnight.

Before serving, prepare the topping. Whip = heavy cream and sugar until firm. Top the tart with the whipped cream and nuts.

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