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Photo: Lee Harrelson; Styling: Mindi Shapiro Photo by: Photo: Lee Harrelson; Styling: Mindi Shapiro

Orange-Pumpkin Tarts

Offer these individual tarts as a reduced-sugar alternative to pumpkin pie at your next holiday meal.

Oxmoor House JANUARY 2005

  • Yield: 4 servings (serving size: 1 tart)

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

Nutritional Information

Amount per serving
  • Calories: 261
  • Calories from fat: 0.0%
  • Fat: 12.7g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 6.9g
  • Carbohydrate: 32.6g
  • Fiber: 1.5g
  • Cholesterol: 18mg
  • Iron: 1.4mg
  • Sodium: 224mg
  • Calcium: 147mg
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Orange-Pumpkin Tarts recipe

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