weekly squeeze: yummmm pumpkin tarts!
The fall has got to be my favorite season! Between the cool weather, all the leaves changing, fun fashion, and hello…pumpkin flavored everything! But before you go out and crush a couple pies in celebration, try whipping up a batch of these mini pumpkin pie tarts!
Ingredients
- 16 (2 1/2-inch) foil baking cups
- Nonstick cooking spray
- 3/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 large egg whites
- 1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
- 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Fat Free Milk
- 1 cup fat free whipped topping
- 12 small gingersnap cookies, broken into 1/4-inch pieces
Directions
- Preheat oven to 350º F.
- Place baking cups on baking sheet with sides and then spray each cup with cooking spray.
- Combine sugar, cornstarch, cinnamon, ginger and salt in small bowl.
- Beat egg whites in large bowl.
- Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk.
- Spoon 1/4 to 1/3 cup of mixture into each prepared cup.
- Bake for 25 to 28 minutes or until knife inserted near centers comes out clean.
- Cool on baking sheet for 20 minutes and then refrigerate for at least 1 hour.
- Top each with whipped topping and gingersnap crumbs.