Friday, December 4, 2009

Pimpkin Pie Custard Tarts

recipe from Dunkin Cooking blog

1 envelope unflavored gelatin
4 tsp. cornstarch
3/4 tsp. pumpkin pie spice
1/8 tsp. salt
1 tsp. cinnamon
1 - 15oz. can - pumpkin puree
1 - 12oz. can - evaporated milk
2 eggs (beaten)
1/2 c. sugar
2 Molasses Cookies Crumbs
12 Graham Cracker Tart Shells

In a large saucepan combine the gelatin, cornstarch, pumpkin pie spice, cinnamon, and salt. Stir in pumpkin and evaporated milk then let stand for 5 minutes to soften gelatin. Cook and stir over medium heat until the mixture bubbles: cook and stir for another 2 minutes. Remove from heat then gradually stir 1 cup of the hot mixture into eggs; return all egg mixture to the saucepan. Cook and stir over low heat for another 2 minutes. (Do not boil) Remove from heat and stir in the sugar. Place 1 ½ tsp. of the cookie crumbs into the bottom of each tart shell then fill the shells with the custard. Place into the fridge to chill for 6 – 24 hours.


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