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.

Comments

Post a Comment

Popular posts from this blog

Chili Relleno Quiche...or any other kind of crustless quiche

Image
This is the most popular recipe, by far, from the food I make at my parties! And, to my surprise, I have never posted it on here...so, figure I should now. EASY EASY RECIPE!!! This is the recipe for about a 2qt mold, like the flower mold, or if you're going to pour into a tray (muffin, square savarin, etc.). However, I use the Sunflower mold the most, so in parentheses I will put how much I use for the sunflower mold ...if that makes any sense ;) Ingredients: 8 eggs, beaten (10) ¾ cup sour cream (1 cup) 3 cups Monterey Jack & Cheddar shredded cheese mix (4 cups) - you can use whatever cheese you like best, even the Mexican blend would be good. I like the Jack/Cheddar combo best though 2 - 4 oz cans or 1 - 7 oz can of diced green chilies, undrained (a 4 oz AND a 7 oz can) Tabasco Sauce, optional (I never use this at parties, but if you like spice, go for it!) Whisk the eggs first, really well.  Then, add your sour cream and whisk very well. It turns out best when t...
Read more

Chocolate Kahlua Cake

Image
Yummy!! I found this recipe in the new Demarle Dessert cookbook and it is so good! Any 18-22 oz package Chocolate Cake mix. I used a Duncan Hines Devil's Food mix 4 eggs 1 cup sour cream 1 cup Kahlua 1/4 cup vegetable oil 1 cup semi-sweet chocolate chips Preheat oven to 340. In the mixing bowl, combine cake mix, eggs, sour cream, Kahlua and oil. Beat with an electric mixer for 1-2 minutes until blended. Do not over mix. Stir in chocolate chips with spatula. Place Fluted Bundt Mold on perforated baking sheet. Pour batter into mold. Bake for 45 minutes. Check to see if cake is done with toothpick. Do not over bake! Remove from oven and cool for 15 minutes in pan before unmolding. You can spinkle powdered sugar on top, drizzle with melted white chocolate chips or decorate with whipped topping. But I did not do any of those and it was perfect as is, and it is so easy to make!!
Read more

Instant Pot One Pot Pasta

Image
This is a form of baked ziti with meat sauce, but all made in one pot. No more cooking in 2 pots on the stove and then in the oven in a third dish. The family loved this!  Ingredients: Olive oil 1 small onion, chopped 2 cloves of garlic, chopped (or these amazing frozen garlic chunks) italian seasoning (I just eyeball this, but I'm guessing I used 1 tsp of salt, pepper, 1 tbsp dried parsley, 2 tsp dried basil, or these fabulous frozen basil chunks) 1 lb ground beef (I prefer lean just so you don't have to drain it but up to you; could also use turkey, sausage, or no meat) 1 jar pasta sauce (I like the Trader Joe's tomato & basil marinara) 1 jar of water 1 15 oz can tomato sauce (or more of the jar, but this is how I made it tonight so those are the ingredients I'm listing) 1 lb your favorite tube pasta; we used penne pasta (tube just holds more stuff inside and tends to be better for this type of recipe) 1 cup mozzarella cheese, optional Se...
Read more