Orange-Pumpkin Tarts

Photo: Lee Harrelson; Styling: Mindi Shapiro
Offer these individual tarts as a reduced-sugar alternative to pumpkin pie at your next holiday meal.

Yield:

4 servings (serving size: 1 tart)

Recipe from

Nutritional 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

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

Preparation

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.

carbo rating: 31

Note:

The Complete Step-by-Step Low Carb Cookbook

January 2005