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
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.
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
1055 Triple M » 100 Calorie Pumpkin Pie Tartlets Simple Pie
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11/26/2009 11:01PM
Tom @ Wheat Fiber
I read something where you can make the pumpkin pie even more healthier by taking out the eggs and flour to make it even more healthy, which also makes it friendly too anyone who is allergic to those things, but I can't remember what you put in as a substitute :(.
02/16/2010 9:27AM
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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
