For the crust
1 cup of wheat flour
1 teaspoon of active dry yeast
2 tablespoons of vegetable margarine
4 tablespoons of water
For the filling
2 cups of pumpkin puree
2 eggs
1 envelope of unflavored gelatin
1/2 cup of cubed pumpkin
1/2 cup of skim milk
10 envelopes of confectioner's sugar
For the crust
1 cup of wheat flour
1 teaspoon of active dry yeast
2 tablespoons of vegetable margarine
4 tablespoons of water
For the filling
2 cups of pumpkin puree
2 eggs
1 envelope of unflavored gelatin
1/2 cup of cubed pumpkin
1/2 cup of skim milk
10 envelopes of confectioner's sugar
For the crust
Mix the ingredients together without overworking
When a homogeneous mass forms, grease the molds and pierce with a fork
Bake in a preheated oven (350°F) for 10 minutes
Remove and reserve
For the filling
In a blender, puree the pumpkin with the egg yolks and place this mixture in a saucepan over medium heat, stirring until thickened
At another time, mix the gelatin and confectioner's sugar into the milk, allowing it to hydrate
Add the pumpkin puree and remove from heat
Stir well
Let cool and refrigerate
While this is happening, beat the egg whites in a snow-like consistency and fold them into the pumpkin cream along with the cubed pumpkin
Place inside the molds, refrigerate until set.
