Pumpkin Pie Tartlets - 100-Calorie

By BlueSchmoo

NUTRITION FACTS
Serving Size 1 tart
Calories 100 only (94.5 if Unsweetened Vanilla Almond milk is used)
Calories from Fat. 10
Total Fat 1g (Slightly higher when using almond milk)

Ingredients

• 16 (4)
• 16 (2 1/2-inch) foil baking cups (4 baking cups)
• Nonstick cooking spray
• 3/4 cup granulated sugar (3 Tbsp)
• 1 tablespoon cornstarch (3/4 tsp)
• 1 teaspoon ground cinnamon (1/4 tsp)
• 1/2 teaspoon ground ginger (1/8 tsp)
• 1/2 teaspoon salt (1/5 tsp)
• 2 large egg whites (1/2 Egg white use Deb El Pwd whites)
• 1 can (15 oz.)Can Pumpkin (3 3/4 Oz pumpkin fresh or canned)
• 1 can (12 oz.) CARNATION® Evaporated FF Milk (3 Oz US Vanilla Almond Milk)
• 1 cup fat free whipped topping
• 12 small gingersnap cookies, broken into 1/4-inch pieces

Details

Servings 16
Adapted from verybestbaking.com

Preparation

Step 1

Can use NuWave oven w/extender rack

1. PREHEAT oven to 350º F. 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.