(originally made 11/2010)
Around Halloween, Jake started asking for pumpkin pie. He's pretty
picky in the food department, so when he asks for something, I try to
accommodate him if at all possible. Tim does not eat pumpkin pie, and I
had my heart set on chocolate pie, so when Rosie posted this recipe I
grabbed it up because it was so simple.
I have to admit, I was a little nervous pouring the batter right into
the cups, but it worked out fine. Mine were not 100 calorie since I
grabbed reg evaporated milk instead of the fat free kind. There also
had to have been a huge run on gingersnaps in my area, and I ended up
with cinnamon graham crackers instead. These are a nice take on pie
if you are looking to save calories on the crust, but I missed it.
Jake ate the whipped cream/cookie mixture off the top, poked at the pie
and tried one bite. It had nice flavor, nice consistency and unmolded
out of the cups in a flash. :)
Thanks so much to Rosie for sharing this one!
100-Calorie Pumpkin Pie Tartlets
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 (used regular)
1 cup fat free whipped topping (used Reddiwhip)
12 small gingersnap cookies, broken into 1/4-inch pieces (used cinnamon graham crackers)
PREHEAT oven to 350º F. Place baking cups on baking sheet with sides. 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. Refrigerate for at least
1 hour. Top each with whipped topping and gingersnap.
Source: Rosie, TOH