12 small gingersnap cookies, broken into 1/4-inch pieces
Instructions
Preheat oven to 350ºF (180 C). 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 crumbs.
Originally Submitted
9/2/2011
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