100 Calorie Pumpkin Pie Tartlet

I found this recipe I guess after Thanksgiving last year and stuck it in a Pinterest folder of food I wanted to make.  I had saved it for this Thanksgiving.  I liked the idea of having a small little tartlet instead of a large pie.  Because everyone knows you want to sample all the desserts at Thanksgiving.  This way you had a taste of pumpkin pie without the heavy actual pie.  Everyone knows you are supposed to have pumpkin pie for Thanksgiving and this gives you that flavor.

This is made just like the regular pie recipe without the pie crust.

Start with 3/4 cup of sugar in a bowl.

Add 1 Tablespoon cornstarch

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon salt

2 large egg whites

Beat egg whites until frothy.

Add 1 can pumpkin to the egg whites.

Add to the sugar mixture.

Gradually whisk in evaporated milk.

Mix well.

Put paper cupcake wrappers into a muffin tin.

Fill the cups about 1/3 full.

When they are all full place in a preheated 350 oven and bake for 25-28 minutes.

While they are baking crush some gingersnap cookies.

A rolling pin works really well.  You don't want the pieces too small or in big hunks either.

Remove from the oven.  They didn't look as pretty as I had hoped but it won't matter.

Cool on a wire rack for about 20 minutes.  Then store in the fridge.

When you are ready to serve them, put a dollop of whipped cream and a sprinkling of gingersnaps.  Don't forget the gingersnaps because they give you the texture of a crust.  They were a nice addition to Thanksgiving.  If you want the taste of pumpkin pie without all the calories of pumpkin pie this is the recipe for you.

100 Calorie Pumpkin Pie Tartlet Recipe

foil baking cups

3/4 cup sugar

1 Tablespoon cornstarch

1 teaspoon cinnamon

1/2 teaspoon ginger

1/2 teaspoon salt

2 large egg whites

1 can pure pumpkin

1 can evaporated fat free milk

1 cup fat free whipped topping

gingersnap crumbs

Bake in a preheated 350 oven for 25-28 minutes.  Let cook 20 minutes.  Store in fridge.