1 envelope Unflavored gelatin
4 teaspoons - cornstarch
¾ teaspoon - pumpkin pie spice
? teaspoon - salt
1 teaspoon - cinnamon
15 ounces can - pumpkin puree
12 ounces Can - evaporated Milk
2 eggs (beaten)
½ cup - sugar
2 molasses cookies crumbs
12 graham cracker tart shells
Preparation
Step 1- 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.
Yield: 12 tarts
