Which of the following categories best describes this recipe:
Desserts

Estimated time:
Approximately 1 hour

Number of servings:
Makes 7 to 8 tarts

Ingredients: (Hit your return key to start a new line)
3/4 cup packed brown sugar
1 envelope unflavored gelatin
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ginger
3 slightly beaten egg yolks
3/4 cup milk
1 1/4 cups canned or mashed cooked pumpkin
3 egg whites
1/3 cup granulated sugar
7 or 8 baked 4-inch tart shells, cooled

Directions:
In saucepan, combine brown sugar, gelatin, salt, spices.
Combine egg yolks and milk; stir into brown sugar mixture.
Cook, stirring constantly, until mixture comes to a boil. Remove from heat; stir in pumpkin.
Chill until mixture mounds lightly when spooned (testing every now and then).
Beat egg whites until soft peaks form; gradually add granulated sugar, beating until stiff peaks form.
Fold pumpkin mixture thoroughly into egg whites. Turn into baked tart shells and chill.

Other suggestions and comments:
The secret to the fluffy filling is not to let the gelatin mixture get too stiff before folding it into the egg-white meringue.

For an extra treat, garnish with whipped cream and chopped candied ginger.