Sprinkle powdered gelatin over cold water and set aside to allow gelatin to set.
1 Tablespoon Powdered Gelatin, 3 Tablespoon Cold Water
Combine pumpkin puree, brown sugar, milk, egg yolks, salt, cinnamon, ginger and nutmeg into a heat-proof bowl. Whisk well to combine.
1 ¼ Cups Pumpkin Puree, ¾ Cup Light Brown Sugar, 4 Large Egg Yolks, ½ Cup Whole Milk, ½ teaspoon Salt, 1 teaspoon Ground Cinnamon, ¼ teaspoon Ground Ginger, ¼ teaspoon Ground Nutmeg
Fill a saucepan with 1" of water. Bring water to a low steam. Place the bowl on top of the pan of steaming water. Note: 1) the bottom of the bowl should not touch the water, and 2) the water should not be boiling.
Stir pumpkin mixture occasionally (every 3 - 5 minutes). Continue to heat the mixture until it reaches 170° F - 180° F (approximately 15 minutes).
Add set gelatin to bowl and whisk until the gelatin is completely melted.
Remove bowl from heat and set aside to cool (approximately ½ hour).
Place egg whites in a clean bowl. Begin mixing using a hand mixer or stand mixer with the whisk attachment. Mix on medium speed until egg whites appear foamy. Continue mixing while slowly pouring in the granulated sugar. Continue to mix until egg whites reach medium peaks.
4 Large Egg Whites, ½ Cup Granulated Sugar
Gently fold egg whites into the cooled pumpkin mixture.
Pour pumpkin chiffon into the pre-baked tart shell and smooth the top.
1 9" Pre-Baked Tart Shell
Place tart in refrigerator until set (approximately 2 hours).
Decorated as desired (e.g. whipped cream, powdered sugar, etc...). Enjoy!