Pumpkin Chiffon Tart

1. 1

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

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, 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.

5. 5

   In a food processor, mix pumpkin, brown sugar, cinnamon, ginger and salt until completely smooth.

6. 6

   Transfer pumpkin mixture to a bowl with gelatin mixture and heavy cream. Stir to combine.

7. 7

   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.

8. 8

   Fold meringue in the pumpkin mixture, half at a time, until just incorporated.

9. 9

   Pour batter into the cool crust and smooth the top.

10. 10

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

11. 11

    Before serving, whip up the remaining heavy cream and sugar until firm. Top the tart with the whipped cream and nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.