How to make it

  • PREHEAT oven to 350ยบ F. 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. Place a pumpkin tart onto serving plate top with whipped cream and place another on the top make a stack of two. Top with whipped topping again and gingersnap crumbs and it ready to serve cold.
  • may be refrigerate until not place a cool whipped until serving time..whipped cream may be watery at serve. enjoy!!!

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