Lunch: Orange-Pumpkin Tarts

Offer these individual tarts as a reduced-sugar alternative to pumpkin pie at your next holiday meal.

Ingredients

1 cup crumbled sugar-free oatmeal cookies (5 cookies)
2 tablespoons butter or margarine, melted
Cooking spray
1 teaspoon all-purpose flour
1/2 cup canned pumpkin
1/2 cup evaporated fat-free milk
1/4 cup measures-like-sugar calorie-free sweetener
1/4 cup egg substitute
2 tablespoons orange juice
1/2 teaspoon pumpkin pie spice
1/4 cup frozen reduced-calorie whipped topping, thawed

Instructions

Preheat oven to 375 °.
Combine cookie crumbs and butter, stirring well. Coat 4 (4-inch) tartlet pans with cooking spray. Sprinkle flour evenly over bottoms of pans. Press crumb mixture into bottoms and three-fourths way up sides of pans. Bake at 375 ° for 5 minutes.
Combine pumpkin and next 5 ingredients, stirring well with a whisk. Pour evenly into prepared crusts.
Bake at 375 ° for 25 minutes or until set. Cool completely on a wire rack. Top each tart with 1 tablespoon whipped topping.
carbo rating: 31

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