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100-Calorie Pumpkin Pie Tartlets

100-Calorie Pumpkin Pie Tartlets

  By RFChef  

October 18, 2012

  • Yields: 16 Servings
100-Calorie Pumpkin Pie Tartlets

Directions

1PREHEAT oven to 350º F. Place baking cups on baking sheet with sides. Spray each cup with cooking spray.

2COMBINE sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Spoon 1/4 to 1/3 cup of mixture into each prepared cup.

3BAKE for 25 to 28 minutes or until knife inserted near centers comes out clean. Cool on baking sheet for 20 minutes. Refrigerate for at least 1 hour. Top each with whipped topping and gingersnap crumbs.

Ingredients

16 (2 1/2-inch) foil baking cups

Nonstick cooking spray

3/4 cup granulated sugar

1 tablespoon cornstarch

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

2 large egg whites

1 can (15 ounces) Libby's 100% Pure Pumpkin

1 can (12 fluid ounces) Nestlé® Carnation® Evaporated Fat Free Milk

1 cup fat free whipped topping

12 small gingersnap cookies, broken into 1/4-inch pieces

00:00

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