Offer these individual tarts as a reduced-sugar alternative to pumpkin pie at your next holiday meal.
Preheat oven to 375°.
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.
Combine pumpkin and next 5 ingredients, stirring well with a whisk. Pour evenly into prepared crusts.
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
The Complete Step-by-Step Low Carb Cookbook