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Pumpkin Tartlets


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

*This recipe was tested with sucralose-based sugar substitute.

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

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