Mini Pumpkin-Pecan Tartlets

By MAB

Ingredients

• Cooking spray
• 15 oz canned pumpkin puree
• 1/2 cup packed light brown sugar
• 1/4 cup low fat milk
• 1 large egg
• 1 1/2 tsp. pumpkin pie spice
• 1 tsp. minced ginger
• 1/2 tsp. table salt
• 24 wonton wrappers
• 2 tbsp chopped pecans

Details

Servings 12
Preparation time 20mins
Cooking time 15mins

Preparation

Step 1

Preheat oven to 375

Coat a 12 cup muffin tin with cooking spray.

In a large bowl, using an electric mixer, beat together pumpkin, sugar, milk, egg, pumpkin pie spice, ginger and salt.

Place a wonton wrapper in bottom of each prepared muffin cup (corners will be sticking up); lightly coat wrappers with cooking spray. Place a second wrapper in each muffin cup on an angle, so each muffin cup has 8 corners sticking up.

Evenly divide filling among muffin cups; smooth filling with back of a spoon and sprinkle pecans.

Bake until wrappers are crispy and browned, 13-17 minutes (check after 3-4 minutes to see if edges of tarts start to burn. If they do, cover pan loosely with foil and continue to bake until filling is set).

1 tart per serving