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Categories:
unflavored gelatin cornstarch pumpkin pie spice salt cinnamon pumpkin puree milk eggs sugar molasses tart shells
Viewed: 62 - Published at: 2 years agoIngredients
- 1 envelope unflavored gelatin
- 4 teaspoons cornstarch
- 3/4 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
- 1 teaspoon cinnamon
- 15 ounces pumpkin puree Can -
- 12 ounces evaporated milk Can -
- 2 eggs beaten
- 1/2 cup sugar
- 2 crumbs Molasses Cookies
- 12 tart shells Graham Cracker
Method
- 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 1/2 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
