100 Calorie Pumpkin Tartlets |
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Prep Time: 21600 Minutes Cook Time: 25 Minutes |
Ready In: 21625 Minutes Servings: 8 |
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Yum! Tastes like pumkin pie but without all the guilt. I love that these are already portioned out so I never overdue it. Ingredients:
16 (2 1/2 inch) foil liners |
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 (or 1 whole egg) |
1 (15 ounce) can pumpkin (libby's) |
1 (12 ounce) can fat-free evaporated milk |
1 cup fat-free whipped topping |
12 small gingersnap cookies, broken into 1/4-inch pieces |
Directions:
1. Preheat oven to 350ºF (175ºC). Place baking cups on baking sheet with sides. Spray each cup with cooking spray.
2. Combine 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.
3. Bake 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.
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