Almost No-Bake Pumpkin Tart

1. 1

   Preheat oven to 350F. Grease springform pan(s).

2. 2

   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.

3. 3

   Bake for 10 minutes. Let cool completely on a wire rack.

4. 4

   To prepare filling, combine gelatin, cinnamon, ginger, salt, condensed milk and eggs in a saucepan. Let stand for 10 minutes. Then cook over low heat, whisking continuously, until gelatin dissolves. Remove from heat.

5. 5

   Stir in pumpkin. Mix to combine.

6. 6

   Pour the mixture into the cooled graham cracker crust

7. 7

   Refrigerate the tart(s) until set, at least 3 hours, or preferably overnight.

8. 8

   Before serving, in a large heatproof bowl, combine sugar and egg whites. Using a handheld electric mixer, beat on high speed until foamy for a minute. Set bowl over a pan of barely simmering water. Beat on high speed until stiff peaks form, about 6 minutes.

9. 9

   Remove from heat, stir in water, and beat for another 2 minutes until mixture thickens.

10. 10

    Transfer meringue to a large pastry bag fitted with a wide plain pastry tip and pipe large tips on the tart(s). Using a kitchen torch, lightly brown the meringue.

* Per serving · 4 servings · Values may vary.

No additional tips available.