Pumpkin Chiffon Tarts © 1962

8 baked tart shells
1 envelope unflavored gelatin (1 oz.)
2/3 cup brown sugar (packed)
1/2 tsp. salt
1/2 tsp. each cinnamon, nutmeg, and ginger
1 1/4 cups cooked or canned pumpkin
3 egg yolks
1/2 cup milk
3 egg whites
1/2 cup sugar
1/4 tsp. cream of tartar


Blend gelatin, sugar, seasonings, pumpkin, egg yolks, and milk in saucepan. Cook over medium heat, stirring constantly, just until it boils. Remove from heat. Chill until mixture mounds slightly when dropped from a spoon. Make meringue of egg whites, sugar, and cream of tartar; fold into pumpkin mixture. Pour into cooled tart shells. Chill 2 hr., until set. Garnish with whipped crea. 8 tarts.

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