Snickerdoodle Pumpkin Marshmallow Tarts

October 08, 2019

INGREDIENTS:

Pie Crust (4 Mini Tarts)

Preheat oven to 325 degrees.
Mix all dry ingredients together.
Add flavor drops to your melted butter, then pour it into the dry mixture and combine with a fork. It will seem crumbly, but it comes together!
Press crust mixture into your pie pan or tart pans. Pack it in really well with the bottom of a measuring cup or a glass.
Place in oven for about 10 - 14 minutes. This will depend on your oven and baking dishes. Check and remove from oven when the crust edges begin turning brown.
Set aside to cool completely.

Marshmallow Pie (4 Mini Tarts)

Begin with the HWC/Pumpkin Mixture:

Place a glass or metal bowl in the refrigerator to get cold. Make sure your puree is room temp.
Add Heavy Whipping Cream to the chilled bowl, and whip up to stiff peaks. Fold in your softened puree, and pumpkin pie spice.

Make the Marshmallow Mixture:

Add egg white to the bowl of a stand mixer and whisk on low.
In a small bowl, add 2 Tbsp water and sprinkle your gelatin overtop. Set aside.
In a saucepan, combine allulose, erythritol, and water. Bring to a boil and allow it to reach 230 degrees.
Remove mixture from heat, and whisk your gelatin mixture right into the saucepan.
Once combined, slowly pour mixture, in a steady stream, into the bowl of the stand mixer (with your egg white still beating on low).
Once all of the sugar mix is poured into the stand mixer, add your Mapeline.
Turn mixer to medium and beat until cooled slightly and thickening.

Bring it All Together:

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