These Pumpkin Tartlets are a great way to get a portion-controlled dessert without the guilt! The key to this recipe is to make sure the muffin tin is greased properly and to use a plastic frosting knife to gently remove the tartlet.
Ingredients
Baking spray (or) oil of your choice
2 boxes Enjoy Life Foods Snickerdoodle Cookies
1/2 can pumpkin
1/2 cup milk
1/4 cup sugar
1 tablespoon cornstarch (can substitute with Tapioca or Potato)
1 teaspoon EnerG Powdered Egg Replacer
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon salt
1/4 teaspoon allspice
Preparation
1
Preheat oven to 350°F.
2
Prepare a mini muffin tin by spraying it with baking spray or using oil.
3
On waxed paper, use a rolling pin or the palm of your hand to flatten each Snickerdoodle cookie as evenly as you can.
4
Gently place one cookie in each mini muffin indent to form a small pie shell.
5
In a large bowl, combine the rest of the ingredients.
6
Beat with an electric mixer, scraping the sides to ensure an even mixture.
7
Spoon enough pumpkin batter into each shell but do not fill more than half way (this will cause it to bubble over and crust it to the pan).
8
Bake for 15-20 minutes until the pie shell starts to slightly brown.
9
Cool completely before trying to remove the tartlets to ensure a solid treat.
