With Thanksgiving just around the corner I wanted to give everyone a new dessert to think about instead of Pumpkin Pie. I found this cute custard recipe that just sounded so simple yet at the same time so elegant, my husband and I did make a few changes to the original recipe that we think made it even more extra special.
1 - Envelope Unflavored Gelatin
4 Tsp. - Cornstarch
3/4 Tsp. - Pumpkin Pie Spice
1/8 Tsp. - Salt
1 Tsp. - Cinnamon
1 - 15oz. Can - Pumpkin Puree
1 - 12oz. Can - Evaporated Milk
2 - Eggs (beaten)
1/2 C. - Sugar
2 - Molasses Cookies Crumbs
12 - Graham Cracker Tart Shells
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 ½ 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 hours.
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