Health tip: Pumpkin pie tartlet recipe

This fall recipe has been approved by a clinical nutritionist. For more information on healthy eating, visit our Clinical Nutrition pages.

Ingredients:

• 16 foil baking cups (2 ½ inches)
• 3/4 cup granulated sugar
• 1 tbsp cornstarch
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp ground cloves
• 1/2 tsp salt
• 2 large egg whites
• 1 (15 oz) can 100% pure pumpkin
• 1 (12 oz) can evaporated fat free milk
• 1 cup fat free whipped topping
• 12 small gingersnap cookies, broken into small pieces

Directions:

1. Preheat oven to 350º F. Place foil baking cups on baking sheet. Spray each cup with cooking spray.
2. 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.
3. Bake for 25 to 28 minutes or until knife inserted near centres comes out clean. Cool on baking sheet for 20 minutes. Refrigerate for at least 1 hour.
4. Fold a dash of cinnamon into the whipped topping.
5. Top each pumpkin tart with 1 tbsp of whipped topping and gingersnap crumbs. Enjoy!

Nutritional facts per tart:
Calories: 97
Carbohydrates: 19.6 g
Cholesterol: 1 mg
Dietary Fibre:1.3 g
Protein: 2.8 g
Sodium: 127 mg
Total Fat: 1 g

Makes 16 servings. Recipe courtesy of: allrecipes.com