12 small gingersnap cookies, broken into 1/4 inch pieces
Preheat oven to 350 degrees F. Place baking cups on
baking sheet with sides. Spray each cup with cooking
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 one hour.
Top each with whipped topping and gingersnap crumbs.
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