Rating: 4 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

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

Recipe by Oxmoor House January 2005

Gallery

Credit: Lee Harrelson; Styling: Mindi Shapiro

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

    Advertisement
  • 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

Source

The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

261 calories; fat 12.7g; saturated fat 4.9g; protein 6.9g; carbohydrates 32.6g; fiber 1.5g; cholesterol 18mg; iron 1.4mg; sodium 224mg; calcium 147mg.
Advertisement