Easy Pumpkin Tartlets Recipe | Simple Fall Dessert

INGREDIENTS

1 package (15 ounces) refrigerated pie crust 1 can (15 ounces) solid-pack pumpkin (not pumpkin pie filling) 3 tablespoons sugar substitute* 1/4 cup fat-free (skim) milk 1 large egg 3 tablespoons sugar 3/4 teaspoon ground cinnamon 1/2 teaspoon vanilla 1/8 teaspoon salt 1/8 teaspoon ground nutmeg Dash ground allspice 1‑1/2 cups fat-free whipped topping *This recipe was tested with sucralose-based sugar substitute.

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.

This recipe appears in: Pies & Tarts 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