Pumpkin Meringue Tart

Posted by Brittney Casalina on

Pumpkin Meringue Tart


For 1 people ()


  • 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

  1. Heat oven to 425 degrees.
  2. In your shaker mix Crust ingredients.
  3. 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.
  4. 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.
  5. Next mix Pudding ingredients in your shaker and pour into crust. Bake at 425 degrees for 9 minutes.
  6. 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.
  7. Remove filling and crust from oven and spread meringue on while hot.
  8. Reduce oven temperature to 325 degrees and bake for 9 minutes. Meringue should be stiff and have golden brown coloring on peaks.
  9. Let cool and chill before serving. *For an extra added treat, drizzle Walden Farms Caramel Syrup on Meringue.
  10. Credit Recipe & Photo : 3 Fat Chicks

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