Pumpkin Pecan TarlettsSubmitted by: DIANEGLORIA
IntroductionA cross between a pecan and pumpkin pie, made healthier with nonfat evap milk and eggbeaters. A cross between a pecan and pumpkin pie, made healthier with nonfat evap milk and eggbeaters.
1/2 cup egg beaters/non-fat egg substitute
1 can (12 oz) of non-fat evaporated milk
3/4 cup packed dark brown sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2tsp pumpkin pie spice
1 can (15 oz) of pumpkin, cooked/mashed
2 cup chopped pecans
1 cup pecan halves
24 Keebler Ready Crust-mini graham cracker pie crusts
Preheat oven to 350 degrees Farhenheit
Whisk together milk, egg and sugar. Add salt, cinnamon, and pumpkin spice. Blend well. Stir in pumpkin til well mixed and smooth. Add chopped pecans.
Place empty mini crusts on a large cookie sheet. Fill the mini crusts with 1/4 cup of the filling mix. Top with the pecan halves, dividing evenly between all the tarts. May add more as needed, to make sure top is covered with nuts. (simulating a pecan pie)
Number of Servings: 24
Recipe submitted by SparkPeople user DIANEGLORIA.