Mini Pumpkin Chiffon Pies
For the pie filling ~
2 teaspoons unflavored gelatin
1/2 cup light brown sugar (packed)
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground allspice
3/4 cup canned pumpkin purée (not pumpkin pie filling)
1/3 cup milk
2 large egg yolks, lightly beaten
6 tablespoons egg whites substitute (equivalent of 2 large eggs)
1/4 teaspoon cream of tartar
1/3 cup granulated sugar
For the crusts ~
8 whole graham crackers
1/4 cup sugar
1/3 cup butter, melted
Preparation ~
Crusts: Preheat the oven to 375F and line a muffin tin with 12 plain cupcake liners. Spray lightly with non-stick spray.
Crush the graham crackers in a food processor to a fine texture (should yield about 1-1/4 cups).
In a bowl, combine graham cracker crumbs and sugar with melted butter.
Divide graham cracker crumb mixture evenly amongst the 12 cupcake liners and press firmly into the bottom to create a crust.
Bake for 8 minutes and allow to cool completely.
Filling: Prepare a large bowl filled with ice water. In a medium saucepan (one that will fit in the bowl) combine the gelatin, brown sugar, salt, spices, pumpkin purée, milk and beaten egg yolks.
Cook over medium heat, stirring constantly, just until the mixture boils. Place the pan in the ice water and stir occasionally until mixture forms mounds when dropped from a spoon.
The consistency should be slightly thicker than an egg white. Don't allow it to get too firm or you won't be able to combine it with the egg whites properly.
Using an electric mixer on high, beat the egg whites substitute and cream of tartar until frothy. Add the granulated sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat.
Gently fold in pumpkin mixture with a rubber spatula, scraping the sides and turning the bowl while you work. Gently transfer to baked graham cracker crusts.
Chill several hours until set. If desired, garnish with whipped cream.
