Pumpkin Tarts Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Fat free graham cracker square, crushed 11 sprays of Mazolla butter spray per tart Fat Free Cool Whip Vanilla falvoring 1 pecan 1/2 per tart 2 T Divinci Sugar Free Carmel syrup 1/4 cp + 1 T Splenda 8 oz canned pumpkin 1/4 cp Egg Beaters 3/4 cp fat free canned milk 4 T apple butter 1 T brown sugar 1/2 T cinnamon 1/4 tsp freshly grated ginger or 1/2 dry ginger 1/4 tsp cloves 1 tsp pumpkin pie spice pinch salt
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Directions: |
Directions:Heat oven to 350ª Crust: Mix crushed graham cracker ans mazolla spray and press into cream brulee tart shalls and bake for 5-8 minutes. remove to cool a little Turn oven to 425ª Custard: Mix all ingradients except pecans, 1T splends and 1 T Divinci syurp. Pour into baked tart pans. Bake about 8 minutes at 425 then turn oven to 400ª for about 10-15 minutes or until wooden pick inserted into center comes out clean. Topping: Carefully "brown 1 T Splends in pan and add 1 T syrup remove from heat and mix well. Add pecan halved and let marinate at least 1/2 hour. Place on waxed paper and put in microwave for 1-2 minutes to dry out. remove from waxed paper and put un a dish until ready to serve. Mix a few drops of vanilla into tyhe Cool Whip Serving: Place 1 heaping tsp Cool Whip on top of chilled tart and top with a candied pecan. |
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Number Of
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Number Of
Servings:8 |
Preparation
Time: |
Preparation
Time:3/4 hour |
Personal
Notes: |
Personal
Notes: About 30 carbs per tart 2 points
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