100 Calorie Pumpkin Tartlets
So, in honor of this 100 degree weather in the first week of Fall (not to mention I'm stuck at home all day w/ no car...in 100 degree heat!) I decided to make my first fall treat of the year. I found this recipe and it sounded yummy....plus, I'm not a huge fan of regular pumpkin pie. I like my mom's Pumpkin Chiffon Pie best, so this is a compromise of the two. It's lighter and fluffier than regular pumpkin pie, but not as much work as a chiffon one. Plus, this one recipe made 2 trays of tartlets (40 medium tartlets) plus a small round mold of the leftovers.
INGREDIENTS:
1 package (2 rolls) refrigerated Pillsbury Pie Crust
3/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger 1/2 teaspoon salt
2 egg whites
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Fat Free Milk
DIRECTIONS:
1. PREHEAT oven to 425 degrees F.
2. ROLL out pie crust on Roul' Pat and using round dough cutter, cut out 20 (or 40 depending on how many you can make at one time) shapes. Place cut outs on Medium Tartlet Tray and push down gently with shaper.
3. COMBINE sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites lightly in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Pour about 1/8 cup of mixture into each shape. (I just used a 1/4 cup measuring cup and filled two with it.) You can fill to the top of where crust sits. It doesn't rise at all and will harden enough to stay in the form.
4. BAKE for 15 minutes at 425. Reduce temperature to 350 degrees F. Bake for additional 20 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause filling to separate from crust.)
The nice thing is that this makes so many, you can decide what you want to do with it. You can make one tray of tartlets plus a small pie, 3 trays of mini tartlets, or 2+ trays of medium tartlets. You can also make the same recipe in the muffin tray with no crust to make it even less calories. Bake at 350 for about 20-25 minutes.
1 package (2 rolls) refrigerated Pillsbury Pie Crust
3/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger 1/2 teaspoon salt
2 egg whites
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Fat Free Milk
DIRECTIONS:
1. PREHEAT oven to 425 degrees F.
2. ROLL out pie crust on Roul' Pat and using round dough cutter, cut out 20 (or 40 depending on how many you can make at one time) shapes. Place cut outs on Medium Tartlet Tray and push down gently with shaper.
3. COMBINE sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites lightly in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Pour about 1/8 cup of mixture into each shape. (I just used a 1/4 cup measuring cup and filled two with it.) You can fill to the top of where crust sits. It doesn't rise at all and will harden enough to stay in the form.
4. BAKE for 15 minutes at 425. Reduce temperature to 350 degrees F. Bake for additional 20 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause filling to separate from crust.)
The nice thing is that this makes so many, you can decide what you want to do with it. You can make one tray of tartlets plus a small pie, 3 trays of mini tartlets, or 2+ trays of medium tartlets. You can also make the same recipe in the muffin tray with no crust to make it even less calories. Bake at 350 for about 20-25 minutes.
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