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Pumpkin Tarts Recipe

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This recipe for Pumpkin Tarts is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

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

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.

Number Of Servings:
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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