Pumpkin Chiffon Tart (or pie)

Combine in a large pot:

2 envelopes unflavored gelatin

1 cup sugar

1 teaspoon salt

1 teaspoon cinnamon

1 teaspoon allspice

1/2 teaspoon giinger

1/2 teaspoon nutmeg

Stir in:

1 1/2 cups 2% milk (I used 1% and it was fine...)

4 large egg yolks...save the whites at room temperature

2 cups canned pumpkin (I just realized I accidently did 2 CANS...oops!)

Cook and stir over medium heat until boiling and gelatin dissolves.

Remove from heat. Let col a bit and then chill until paritially set...cool to the touch.

Beat egg whites until soft peaks form.

Add 1 cup sugar.

Beat until shiny and stiff peaks form. Fold gently into pumpkin mixture, making sure there are no white streaks.

Beat 1 cup whipping cream with a little bit of sugar. Fold into mixture, again, making sure there are no white streaks.

Pour into prepared (cooked) tart (or pie) shells.

I used premade pie crust...a biscuit cutter to make the little circles...and a mini muffin tin to make the mini crusts for the tarts.

Keep chilled until ready to serve, top with whipping cream.