NAKED NO-BAKE PUMPKIN CUSTARD TARTS

Try this new twist on pumpkin pie. For a little crunch, lightly salt and toast some pumpkin seeds and sprinkle on top of the whipped cream. They’re also gluten-free.

Makes: 6 to 8 custards

1/2 cup (125 mL) whole milk 1/2 pkg plain gelatin

1/4 cup (60 mL) dark brown sugar

1 tsp (5 mL) pumpkin pie spice 2 egg yolks

1/2 cup (125 mL) whipping (35%) cream, plus more for garnish

14 oz (398 mL) can of pure pumpkin purée

Topping:

3/4 cup (180 mL) 35% cream, whipped with 3 tbsp (45 mL) icing sugar

1/2 tsp (2.5 mL) maple or vanilla extract Toasted and lightly salted pumpkin seeds, optional

1. Pour milk into a saucepan and sprinkle gelatin on top to bloom. Let stand for 3 minutes, until it has absorbed liquid. Add dark brown sugar, spices and egg yolks and whisk well until blended.

2. Over medium-low heat whisk until gelatin is fully dissolved and mixture begins to thicken but does not fully boil. Mixture should coat back of spoon. Remove from heat.

3. Add liquid whipping cream and pumpkin purée and stir well to fully blend. Fill 6-8 ramekins to top. Chill at least 3 hours, until set.

4. Whip cream and add icing sugar and extract. Just before serving garnish with whipped cream and toasted pumpkin seeds if desired. My Favourite Foods, Christine Cushing