Pumpkin Pie Tartlets
From watson2167 10 years agoIngredients
- 16 (2 1/2 inch) foil baking cups shopping list
- nonstick cooking spray shopping list
- 3/4 cup granulated sugar shopping list
- 1 tb cornstarch shopping list
- 1 tsp. ground cinnamon shopping list
- 1/2 tsp ground ginger shopping list
- 1/2 tsp salt shopping list
- 2 large white eggs shopping list
- 1 can (15oz) pure pumpkin shopping list
- 1 can ( 12ox) evaporated fat free milk shopping list
- 1 c. fat free whipped topping shopping list
- 6 gingersnap cookies broken into pieces for topping shopping list
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..best serve cold.
- may be refrigerate until serve..do not place a cool whipped until serving time..whipped cream may be watery at serve. enjoy!!!
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