No-Bake Pumpkin Tart
Leftover pumpkin puree from pumpkin pear bread and two extra tart shells from custard cream tart with caramelized apples turned into the chilled creamy desserts. Without any specific recipe, this was my made-up sweets. At least the filling didn't contain egg nor refined sugar, trying to be healthy desserts.
Green buttons on the top were pistachio being proxy for pumpkin seeds.
No-Bake Pumpkin Tart
MAKES 2 tarts
1 tsp unflavored gelatine
2 tbs heavy cream
1/4 cup low-fat milk
1 - 2 tbs Splenda
2/3 - 3/4 cup pumpkin puree
1 tsp vanilla extra
1 tbs Grand Marnier
2 5-inch pie/tart shells
1. Mix gelatine and 1 tbs water in a small bowl, bloom for 10 min.
2. Heat heavy cream and milk in a pan, mix in Splenda, cook until almost boiling, pour into bloomed gelatine, stir until gelatine dissolves.
3. Whisk in pumpkin puree, vanilla and Grand Marnier, cool down slightly, pour into two pie/tart shells, cool in refrigerator without cover, for 2-3 hours until filling sets.
