Pumpkin Meringue Tart
Posted by Brittney Casalina on
Ingredients
For 1 people (
)
Recipe
- Crust:
- 1 Packet ITG Plain Pancake Mix
- 1 teaspoon(s) Pumpkin Pie Seasoning
- 2 ounce(s) Water
- Pudding Filling:
- 1 Packet ITG Vanilla Pudding
- 1 Egg
- 2 tablespoon(s) Olive Oil
- 1 teaspoon(s) Vanilla
- 1/2 teaspoon(s) Nutmeg
- 1/2 teaspoon(s) Cinnamon
- 2 tablespoon(s) Splenda or Stevia
- Meringue:
- 1 Egg White
- 3 tablespoon(s) Splenda or Stevia
- 1/8 teaspoon(s) Cream of Tartar
- 1 teaspoon(s) Vanilla
Pumpkin Meringue Tart Directions
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Heat oven to 425 degrees.
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In your shaker mix Crust ingredients.
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With Olive oil spray, coat 8-9” diameter skillet and pour mixture in. Cook on medium heat until the pancake has reached a soft pliable texture. You do not want the pancake to be crispy.
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In 4-5 inch glass pie pan (These can be picked up at most dollar stores) place the pancake in and shape it like a pie crust. You can also make smaller.
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Next mix Pudding ingredients in your shaker and pour into crust. Bake at 425 degrees for 9 minutes.
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While your filling is baking, place meringue ingredients in a bowl and mix until it forms peaks. By varying the amount of sweetener you control how hard or soft the final meringue will be.
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Remove filling and crust from oven and spread meringue on while hot.
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Reduce oven temperature to 325 degrees and bake for 9 minutes. Meringue should be stiff and have golden brown coloring on peaks.
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Let cool and chill before serving. *For an extra added treat, drizzle Walden Farms Caramel Syrup on Meringue.
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Credit Recipe & Photo : 3 Fat Chicks