Pumpkin Pie TartsSubmitted by: KITHKINCAID
IntroductionChef Meg's recipe for Sweet Potato Tarts with pumpkin instead and in larger muffin tins Chef Meg's recipe for Sweet Potato Tarts with pumpkin instead and in larger muffin tins
8 oz phyllo dough, thawed
Pam cooking spray
1 can pumpkin puree
1/4 cup evaporated milk
1/2 cup brown sugar
1 tsp vanilla extract
1/2 tsp Lite Salt
1/2 tsp pumpkin pie spice
Spray a muffin tin with Pam. Cut phyllo dough into 1 inch x 2 inch strips (making 12 sections) and cover with damp towel while you're working to keep from drying out. Taking one cut section at a time, divide the layers into 4 piles, spray with cooking spray and criss-cross the layers inside each muffin tin to make the tart shell.
Once tart shells are done, cover with towel again while mixing the filling.
Mix filling ingredients (reserve the egg until the end) in blender or bowl until smooth, then fold in the egg until just mixed. Fill each muffin cup to level (just under 1/4 cup of filling each).
Bake for 20 minutes or until filling has begun to set and phyllo dough shells are brown. Remove from oven and let cool.
Top with whipped topping if desired (not included in calorie count)
Makes 12 tarts.
Number of Servings: 12
Recipe submitted by SparkPeople user KITHKINCAID.