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Orange-Pumpkin Tarts

Photo: Lee Harrelson; Styling: Mindi Shapiro
Yield 4 servings (serving size: 1 tart)
Offer these individual tarts as a reduced-sugar alternative to pumpkin pie at your next holiday meal.

Ingredients

  • 1 cup crumbled sugar-free oatmeal cookies (5 cookies)
  • 2 tablespoons butter or margarine, melted
  • Cooking spray
  • 1 teaspoon all-purpose flour
  • 1/2 cup canned pumpkin
  • 1/2 cup evaporated fat-free milk
  • 1/4 cup measures-like-sugar calorie-free sweetener
  • 1/4 cup egg substitute
  • 2 tablespoons orange juice
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 cup frozen reduced-calorie whipped topping, thawed

Nutrition Information

  • calories 261
  • caloriesfromfat 0.0 %
  • fat 12.7 g
  • satfat 4.9 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 6.9 g
  • carbohydrate 32.6 g
  • fiber 1.5 g
  • cholesterol 18 mg
  • iron 1.4 mg
  • sodium 224 mg
  • calcium 147 mg

How to Make It

  1. Preheat oven to 375°.

  2. Combine cookie crumbs and butter, stirring well. Coat 4 (4-inch) tartlet pans with cooking spray. Sprinkle flour evenly over bottoms of pans. Press crumb mixture into bottoms and three-fourths way up sides of pans. Bake at 375° for 5 minutes.

  3. Combine pumpkin and next 5 ingredients, stirring well with a whisk. Pour evenly into prepared crusts.

  4. Bake at 375° for 25 minutes or until set. Cool completely on a wire rack. Top each tart with 1 tablespoon whipped topping.

  5. carbo rating: 31

The Complete Step-by-Step Low Carb Cookbook