100 Calorie Pumpkin Pie Tartlets
I love Thanksgining dinner, but I hate the calories. I mean, really, who wants to eat a 3,000 calorie meal?
The turkey is healthy, so that's cool. Veggies can be steamed ( forget the green bean casserole this year) Stuffing can be made with whole wheat bread and sweet potatoes can be made even sweeter with pineapple instead of yummy mini-marshmallows. But what about the pumpkin pie? You can't skip that, right? Well you can if you follow this easy recipe I found on line.
Pumpkin Pie Tartlets
16 (2 1/2-inch) foil baking cups
Nonstick cooking spray
3/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 large egg whites
1 (15-ounce) can LIBBY'S® 100% Pure Pumpkin
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Fat Free Milk
1 cup fat free whipped topping
12 small gingersnap cookies, broken into 1/4-inch pieces
Prep: 15 min | Cooking: 25 min | Cooling time: 1 hrs refrigerating | Yields: 16 servings
Nutritional Information Per Serving (1/16 of recipe): Calories 100 Calories from Fat 10; Total Fat 1g; Saturated Fat 0g; Cholesterol 0mg; Sodium 135mg; Carbohydrates 20g; Dietary Fiber 1g; Sugars 15g; Protein 3g
- Preheat oven to 350ºF (175ºC). Place baking cups on baking sheet with sides. Spray each cup with cooking spray.
- Combine sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Spoon 1/4 to 1/3 cup of mixture into each prepared cup.
- 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. Top each with whipped topping and gingersnap crumbs.