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

12 serv.

white sugar↗1⁄2 cup
cornstarch↗3 tablespoons
cinnamon↗1 teaspoon
ginger↗1⁄2 teaspoon
nutmeg↗1⁄2 teaspoon
salt↗1⁄2 teaspoon
milk↗2 cups
egg yolks↗2
marshmallows12
cooked pumpkin or canned pumpkin↗1 cup
tart shells↗12
baked

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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