Many of us can't help but overindulge at the Thanksgiving table. Luckily this pumpkin chiffon dessert is a deliciously light alternative to traditional pumpkin pie. Spiced with cinnamon and nutmeg, the golden pumpkin filling is spooned into a nut pastry crust made in a 10-inch springform pan.
To prepare crust: Preheat oven to 375 degrees. Combine flour, nuts and 2 tablespoons sugar in large bowl. Cut butter into flour mixture with pastry blender or on/off pulses of food processor until mixture resembles coarse crumbs. Add water, a few tablespoons at a time, until dough just holds together. Form into flat disc and refrigerate at least 30 minutes. On lightly flours surface, roll disc into 14-inch circle. Fold into quarters and place in pan. Unfold dough and press onto bottom and 2 inches up sides of pan. Do not stretch dough. Prick bottom of crust with fork. Bake crust for 25-30 minute. Cool crust before filling
To prepare filling: Sprinkle gelatin over 1/2 cup cold water in medium saucepan; let stand 5 minutes to soften. Add pumpkin, brown sugar, 1/4 cup granulated sugar, brandy, cinnamon and nutmeg; stir over medium heat until very hot. Set aside and cool. In large bowl, beat meringue powder, remaining 1/2 cup cold water and 1/4 cup granulated sugar on high for 2 minutes. Add remaining sugar and continue to beat until stiff peaks form, about 3 minutes. If pumpkin mixture is not cool, stir over bowl of ice water until cooled. Add 1 cup of meringue to pumpkin mixture; stir. Gently fold pumpkin mixture and whipped cream into remaining meringue. Pour into cooled crust. Chill at least 3-4 hours or overnight. Garnish with additional whipped cream or whipped topping and nuts, if desired.
Whip up an easy, bite-size dessert perfect for game day parties, book clubs or girls? get-togethers. Yummy limited edition pumpkin spice Candy Melts candy blended with rich cream makes an irresistible filling in a flaky tartlet crust. No one will be able to eat just one!