Pumpkin Tarts, Sugar FreeSubmitted by: TAMMYTH64
1 box Jiffy Pie Crust Mix
1 small can Pumpkin
12 oz can Evaporated Milk
2 tsp Pumpkin Pie Spice
1 tsp Cinnamon
3/4 cup Granulated Splenda
1/2 cup egg whites
Mix pumpkin filling items well well. Place mixture into a zipper plastic bag and cut the tip off one end. Squeeze mixture into mini pie shells.
Bake for 15 minutes at 425 degrees in mini muffin pan then decrease temp to 350 bake additional 40-45 minutes. Let cool.
Serve with fat free whipped topping or fat free Ready Whip topping.
Makes 24 servings.
Serving Size: Make 24 Pumpkin Tarts