Orange-Pumpkin Tarts - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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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