Pumpkin Cheesecake Tarts

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 154.6
  • Total Fat: 5.9 g
  • Cholesterol: 4.6 mg
  • Sodium: 249.7 mg
  • Total Carbs: 21.6 g
  • Dietary Fiber: 0.7 g
  • Protein: 3.7 g

View full nutritional breakdown of Pumpkin Cheesecake Tarts calories by ingredient
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Number of Servings: 24


    1 can pumpkin
    24 mini graham cracker crusts
    1, 8oz pkg. fat free cream cheese
    1 tsp Splenda Brown Sugar Blend
    1 pkg. Jell-o Pumpkin Spice Instant Pudding mix
    2 cups Skim milk
    Cinnamon to taste
    Reddy Whip


Place mini crusts on a baking sheet and brown in a 350 oven for about 10 minutes.

While crusts are browning, mix all ingredients (except Reddy Whip) together in a mixing bowl. (If you taste the filling and want it sweeter simply add some Splenda or Pumpkin Pie spice to the mixture)

Place filling equally into each crust (a little less than 1/4 cup each).

Place in fridge for 1-2 hours. Put about a TBS of Reddy Whip on each tart prior to serving.

Number of Servings: 24

Recipe submitted by SparkPeople user FAT_BEGONE.

TAGS:  Desserts |

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