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Pumpkin Tartlets
Prep Time 23 minutes
YIELD Makes 12 servings
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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:
- Preheat oven to 425° F.
- Spray 12 standard (2-1/2-inch) muffin pan cups with nonstick cooking spray; set aside.
- 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.
- 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.
- 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.
This recipe appears in:
Pies & Tarts
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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