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.
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…
Pumpkin Pie Tarts
Author: Jen Leppert
Recipe type: Dessert
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.
- 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)
- Preheat oven to 350. Place baking cups in jelly roll pan. Spray each cup with cooking spray.
- combine Maple syrup, cornstarch, cinnamon, ginger and salt in small bowl.
- Beat egg whites in large bowl.
- Stir in pumpkin and syrup mixture. Gradually stir in evaporated milk.
- OPTIONAL: I like to sprinkle a couple gingersnap crumbs into the bottom of the tin before putting in pumpkin mixture.
- Spoon ¼ - ⅓ C of mixture into each prepared cup.
- Bake for 25-28 minutes or until knife inserted near centers comes out clean. cool on baking sheet for 20 minutes.
- Refrigerate for at least 1 hour or overnight.
- Top each with whipped topping and gingersnap crumbs.