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In food processor, whirl gingersnap cookies to make 3 cups (750 mL) crumbs. Add butter; whirl until moistened. Press onto bottom and up side of 9- x 1-1/2-inch (23 x 4 cm) round tart pan with removable bottom. Bake in centre of 350°F (180°C) oven until firm to the touch, about 10 minutes. Let cool on rack.

Filling: Meanwhile, in small bowl, sprinkle gelatin over rum; set aside. In large bowl, beat eggs with brown sugar until pale; beat in pumpkin pur? cinnamon, ginger, nutmeg and salt. Transfer to saucepan. Cook over medium heat, stirring constantly, until candy thermometer registers 160°F (70°C), about 6 minutes. Remove from heat.

Add gelatin mixture; stir until melted. Add white chocolate; stir until melted. Scrape into large bowl; refrigerate, stirring occasionally, until slightly colder than room temperature but not set, about 1-1/2 hours.

In bowl, beat egg whites until soft peaks form. Beat in granulated sugar, 1 tbsp (15 mL) at a time, until stiff glossy peaks form.

In separate bowl, whip cream; fold into pumpkin mixture. Fold in one-third of the egg whites; fold in remaining whites. Scrape into crust. Swirl top decoratively. Refrigerate until set, about 4 hours. (Make-ahead: Cover loosely with plastic wrap; refrigerate for up to 2 days.)

Garnish: In bowl, whip cream. Using piping bag fitted with 1/4-inch (5 mm) star tip, place tip at crust edge; pipe in 1-inch (2.5 cm) swags, lifting tip at end of swag, around edge. Garnish with Marzipan Pumpkins and White Chocolate Pumpkins and Shards.

Additional Information

• Marzipan Pumpkins
  Knead 1 pkg (200 g) marzipan until soft. With tip of toothpick, add green paste food colouring to 2 tbsp (25 mL) of the marzipan. Add orange paste food colouring to remaining marzipan. Knead until evenly coloured. Using about 1 tbsp (15 mL) each, shape orange marzipan into large pumpkins; using about 2 tsp (10 mL) each, shape into small pumpkins. Shape green marzipan into stems and tendrils; gently press to tops of pumpkins.

  White Chocolate Pumpkins and Shards: In bowl over saucepan of hot (not boiling) water, melt 4 oz (125 g) white chocolate, chopped. Spread half onto parchment paper-lined rimmed baking sheet; spread remaining chocolate on unlined rimmed baking sheet to (1/8)-inch (3 mm) thickness. Refrigerate until firm.

  Using pumpkin-shaped cookie cutter, cut out shapes from lined pan. With paintbrush, paint stem with green paste food colouring. Paint edges of pumpkin with orange paste food colouring. Refrigerate until dry, 2 hours.

  Set remaining pan on damp towel. With large knife held firmly in both hands, scrape chocolate away from you into shards.

Tags:

Pastry-Sweet Pies and Tarts; Eggs; Chocolate; Vegetables; Cheese/Other Dairy; Bake; Halloween;

Source

Canadian Living Magazine: October 2004