Prep Time 23 minutes
Makes 12 servings
|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|
|3/4||teaspoon ground cinnamon|
|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.
- 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.
|Serving Size:||1 tartlet|
|Saturated Fat||4 g|
|Total Fat||10 g|
|Calories from Fat||43 %|
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