Pumpkin Tartlets
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Pumpkin Tartlets." 05 December 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/pumpkin-tartlets-recipe.htm> 04 July 2008.
Prep Time: 23 minutes
Yield: Makes 12 servings
Ingredients:
1
package (15 ounces) refrigerated pie crust
1
can (15 ounces) solid-pack pumpkin (not pumpkin pie filling)
3
tablespoons sugar substitute*
1/4
cup fat-free (skim) milk
1
large egg
3
tablespoons sugar
3/4
teaspoon ground cinnamon
1/2
teaspoon vanilla
1/8
teaspoon salt
1/8
teaspoon ground nutmeg
Dash ground allspice
1-1/2
cups fat-free whipped topping
Preparation:
1.
Preheat oven to 425° F.
2.
Spray 12 standard (2-1/2-inch) muffin pan cups with nonstick cooking spray; set aside.
3.
Unroll pie crust on clean work surface. Using 2-1/2-inch biscuit cutter, cut 12 circles; discard scraps. Press 1 circle into each of 12 prepared muffin cups.
4.
Combine pumpkin, 3 tablespoons sugar substitute, milk, egg, sugar, cinnamon,1/2 teaspoon vanilla, salt, nutmeg and allspice in medium bowl. Stir until well blended. Spoon about 2 tablespoons pumpkin mixture into each tartlet shell.
5.
Bake 10 minutes. Reduce heat to 325° F. Bake 12 to 15 minutes more or until knife inserted into centers comes out clean. Remove to wire rack; cool completely. Dollop 2 tablespoons topping onto each tartlet.
Nutritional Information:
| Serving Size: 1 tartlet | |
| Fiber | 1 g |
| Carbohydrate | 27 g |
| Cholesterol | 24 mg |
| Saturated Fat | 4 g |
| Total Fat | 10 g |
| Calories from Fat | 43 % |
| Calories | 205 |
| Protein | 2 g |
| Sodium | 183 mg |
Dietary Exchange:
| Starch | 2 |
| Fat | 2 |
This recipe appears in: Pies & Tarts