Mini Pumpkin Chiffon Pies | ZEST Digital Magazine

Ingredients

• 2 teaspoons unflavored gelatin
• 1/2 cup light brown sugar (packed)
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
• 3/4 cup canned pumpkin purée (not pumpkin pie filling)
• 1/3 cup milk
• 2 large egg yolks, lightly beaten
• 6 tablespoons egg whites substitute (equivalent of 2 large eggs)
• 1/4 teaspoon cream of tartar
• 1/3 cup granulated sugar
• 8 whole graham crackers
• 1/4 cup sugar
• 1/3 cup butter, melted