Pumpkin Pie Tartlets
- Number of Servings: 16
Ingredients
16 (2 1/2-inch) foil baking cupsNonstick cooking spray3/4 cup Splenda for Baking1 tablespoon cornstarch1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/2 teaspoon salt2 large egg whites1 (15 ounce) can Pumpkin1 (12 fluid ounce) can Evaporated Fat Free Milk
1.Preheat oven to 350 degrees F. Place baking cups on baking sheet with sides. Spray each cup with cooking spray.
2.Combine Splenda, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites in large bowl. Stir in pumpkin and Splendamixture. 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.
Number of Servings: 16
Recipe submitted by SparkPeople user KRISTA36.
2.Combine Splenda, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites in large bowl. Stir in pumpkin and Splendamixture. 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.
Number of Servings: 16
Recipe submitted by SparkPeople user KRISTA36.
Nutritional Info Amount Per Serving
- Calories: 50.9
- Total Fat: 0.2 g
- Cholesterol: 1.0 mg
- Sodium: 109.2 mg
- Total Carbs: 11.3 g
- Dietary Fiber: 1.0 g
- Protein: 2.8 g
Member Reviews