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Pumpkin Tarts Recipe

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This recipe for Pumpkin Tarts, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

mary Jo Rodrick
Added: Saturday, November 26, 2005


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

Heat oven to 350
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 425
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 400 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:
Preparation Time:
Preparation Time:
3/4 hour
Personal Notes:
Personal Notes:
About 30 carbs per tart
2 points




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