Mini Pumpkin Tarts

This low fat version miniature version of traditional pumpkin pie will be a big hit for dessert.

Serves: 4

Ingredients

Egg whites: beaten: 2

Pumpkin: canned: 1

Evaporated milk: nonfat: ¼ cup

Raw honey: 3 tbsp

Ground cinnamon: ½ tsp

Ground ginger: 1/8 tsp

Ground allspice: 1/8 tsp

Salt: pinch

Method

• Preheat oven to 325° Fahrenheit.
• Mix together egg whites, pumpkin, milk, sugar, cinnamon, ginger, allspice, and salt in medium bowl.
• Put (4) 6 oz custard cups in shallow baking dish.
• Pour mixture into the cups.
• Place baking dish on oven rack and pour boiling water into the baking pan around the custard cups to 1”deep.
• Bake 40-50 minutes or until knife inserted in center of custard cup comes out clean.
• Remove cups from baking pan. Cool.
• Cover and chill up to 24hrs.

Additional Recipe Information

• Nutritional information per serving: 45 calories, 42 mg sodium, 1 mg cholesterol, 9 g carbohydrate, 3 g protein, trace of fat and trace of fiber.