Around Halloween, Jake started asking for pumpkin pie. He's pretty picky in the food department, so when he asks for something, I try to accommodate him if at all possible. Tim does not eat pumpkin pie, and I had my heart set on chocolate pie, so when Rosie posted this recipe I grabbed it up because it was so simple.
I have to admit, I was a little nervous pouring the batter right into the cups, but it worked out fine. Mine were not 100 calorie since I grabbed reg evaporated milk instead of the fat free kind. There also had to have been a huge run on gingersnaps in my area, and I ended up with cinnamon graham crackers instead.
These are a nice take on pie if you are looking to save calories on the crust, but I missed it. Jake ate the whipped cream/cookie mixture off the top, poked at the pie and tried one bite. It had nice flavor, nice consistency and unmolded out of the cups in a flash. :)
100 Calorie Pumpkin Pie Tartlets
ingredients:
- 16 (2 1/2-inch) foil baking cups
- Nonstick cooking spray
- 3/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 large egg whites
- 1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Fat Free Milk (used regular)
- 1 cup fat free whipped topping (used Reddiwhip)
- 12 small gingersnap cookies, broken into 1/4-inch pieces (used cinnamon graham crackers)
instructions:
- PREHEAT oven to 350º F. Place baking cups on baking sheet with sides. Spray each cup with cooking spray.
- COMBINE sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Spoon 1/4 to 1/3 cup of mixture into each prepared cup.
- BAKE for 25 to 28 minutes or until knife inserted near centers comes out clean. Cool on baking sheet for 20 minutes. Refrigerate for at least 1 hour. Top each with whipped topping and gingersnap.
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