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.
