Offer these individual tarts as a reduced-sugar alternative to pumpkin pie at your next holiday meal. The crust is made with crushed sugar-free oatmeal cookies and the filling is a low-sugar version of pumpkin pie filling with a splash of orange juice.
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
Instructions:
Step 1: Preheat oven to 375°.
Step 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.
Step 3: Combine pumpkin and next 5 ingredients, stirring well with a whisk. Pour evenly into prepared crusts.
Step 4: Bake at 375° for 25 minutes or until set. Cool completely on a wire rack. Top each tart with 1 tablespoon whipped topping.
