Pumpkin Pie Tarts are by far my most favorite fall Pumpkin Pie Tartsdessert ever!

What I like best is that each tart is only 100 calories, so you know exactly how much you are eating and you don’t overdue on pie. You get just the right amount of flavor and are satisfied. At least I am.

Ginger Snap Cookies

The thing I like most about these tarts is the gingersnaps!! They add a nice little zing to the tarts. These are the ones I like to use.

The other thing I like to do is make my own Coconut Cream Whipped Topping. This stuff is AMAZE-BALLS! It’s all you can do to not stick you whole head in the bowl! I’ll post the link to that recipe as well.

My original recipe for the tarts came from the Nestle Very Best Baking site. Here is a link to the original recipe…

100-Calorie Pumpkin Pie Tartlets

Pumpkin Pie Tarts
Author: 
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Want the great taste of pumpkin pie without the gilt of overindulging? Now you can with Pumpkin Tarts. This satisfying dessert is the perfect size to snack on by itself or enjoy as an elegant finish to the perfect Holiday meal.
Ingredients
  • 16 (2½ inch) foil baking cups
  • Organic nonstick cooking spray
  • ¾ C Grade B Maple Syrup (local if possible)
  • 1 Tbsp cornstarch
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • Dash Himalayan Salt
  • 2 Lg Egg whites
  • 1 can 100% Pure Pumpkin- Organic DO NOT USE PUMPKIN PIE FILLING
  • 1 can (12 oz) Organic Evaporated Fat Free Milk
  • 12-18 small gingersnap cookies (I use Kinnikinnick Gluten Free Ginger Snaps)
Instructions
  1. Preheat oven to 350. Place baking cups in jelly roll pan. Spray each cup with cooking spray.
  2. combine Maple syrup, cornstarch, cinnamon, ginger and salt in small bowl.
  3. Beat egg whites in large bowl.
  4. Stir in pumpkin and syrup mixture. Gradually stir in evaporated milk.
  5. OPTIONAL: I like to sprinkle a couple gingersnap crumbs into the bottom of the tin before putting in pumpkin mixture.
  6. Spoon ¼ - ⅓ C of mixture into each prepared cup.
  7. Bake for 25-28 minutes or until knife inserted near centers comes out clean. cool on baking sheet for 20 minutes.
  8. Refrigerate for at least 1 hour or overnight.
  9. Top each with whipped topping and gingersnap crumbs.

Here is the most amazing whipped cream recipe EVER!! I guarantee you will love this stuff!

Coconut Whipped Cream 

If you’re not thrilled about using store bought evaporated milk, it’s not that hard to make AND you can make it organic using organic milk. Here is a great tutorial on making your own.

How to make Organic Evaporated Milk

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Screenshot 2013-10-21 21.00.40 Jen Leppert is a Full time Mom, Wife, Mountain Girl and fitness coach who works with clients to help them reach their goals. Jen struggled with back pain, boring exercises, and plateaus in her progress for years until she discovered the solution that helped her lose over 30 pounds, over 2 pants sizes and keep it off . Whether you need to lose a lot of weight or a little, or need a way to get out of your rut, or if you want to make an income helping others reach their goals, Jen will help you get the results that you deserve. It is never too late to start. – Click Here to get started!