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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 2 |
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This recipe came from my Kindergarten teacher back in the 70's and it has been a family favorite ever since. It is light and fluffy, and a nice change from regular pumpkin pie. This recipe also makes enough for one pie if you don't want to make tarts. Ingredients:
1/2 cup white sugar |
3 tablespoons cornstarch |
1 teaspoon cinnamon |
1/2 teaspoon ginger |
1/2 teaspoon nutmeg |
1/2 teaspoon salt |
2 cups milk |
2 egg yolks |
12 marshmallows |
1 cup cooked pumpkin or 1 cup canned pumpkin |
12 tart shells, baked |
Directions:
1. Mix all ingredients (except for tart shells) in a pot.
2. Cook over medium heat, stirring regularly until it comes to a boil.
3. Simmer for 5 to 10 minutes, stirring regularly.
4. Pour into baked tart shells or pie crust.
5. Allow to cool. Filling will set as it cools.
6. Top with whipped cream or Cool Whip if you wish and serve.
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