See Also: Pumpkin Tartlets(recipes)
Key Lime Tartlets(recipes)
Sugar Cookie Fruit Tartlets(recipes)
Walnut Tartlets with Chocolate Ganache Filling(recipes)
pumpkin(dictionary)
pumpkin(encyclopedia)
Pumpkin Pie(recipes)
pumpkin(dictionary)
Pumpkin(medicine)
Pumpkin cauldron(recipes)

Pumpkin Tartlets (recipes)




Prep Time: 23 minutes

Yield: Makes 12 servings



Ingredients:



1package (15 ounces) refrigerated pie crust

1can (15 ounces) solid-pack pumpkin (not pumpkin pie filling)

3tablespoons sugar substitute*

1/4cup fat-free (skim) milk

1large egg

3tablespoons sugar

3/4teaspoon ground cinnamon

1/2teaspoon vanilla

1/8teaspoon salt

1/8teaspoon ground nutmeg

Dash ground allspice

1-1/2cups fat-free whipped topping









Preparation:





1.Preheat oven to 425° F.2.Spray 12 standard (2-1/2-inch) muffin pan cups with nonstick cooking spray; set aside. 3.Unroll pie crust on clean work surface. Using 2-1/2-inch biscuit cutter, cut 12 circles; discard scraps. Press 1 circle into each of 12 prepared muffin cups. 4.Combine pumpkin, 3 tablespoons sugar substitute, milk, egg, sugar, cinnamon,1/2 teaspoon vanilla, salt, nutmeg and allspice in medium bowl. Stir until well blended. Spoon about 2 tablespoons pumpkin mixture into each tartlet shell.5.Bake 10 minutes. Reduce heat to 325° F. Bake 12 to 15 minutes more or until knife inserted into centers comes out clean. Remove to wire rack; cool completely. Dollop 2 tablespoons topping onto each tartlet.









Nutritional Information:







Serving Size: 1 tartlet







Fiber

1 g







Carbohydrate

27 g







Cholesterol

24 mg







Saturated Fat

4 g







Total Fat

10 g







Calories from Fat

43 %







Calories

205







Protein

2 g







Sodium

183 mg









Dietary Exchange:







Starch

2







Fat

2