Pumpkin Pie Tarts

Mini pumpkin tarts are a new way to serve traditional pumpkin pies at your next holiday buffet.


  • 1 Can 100% Pumpkin Puree
  • ½ Cup Monk Fruit In The Raw (For Baking)
  • ¾ Cup Skim Milk
  • 2 Large Eggs
  • 1 Teaspoon Ground Cinnamon
  • ½ Teaspoon Ground Cloves
  • ½ Teaspoon Ground Ginger
  • ½ Teaspoon Ground Nutmeg
  • 1 Teaspoon Vanilla Extract
  • 2 Pie Crusts
  1. Preheat oven to 375 degrees
  2. In large bowl mix together all ingredients except for pie crust until well blended. Set aside.
  3. Using small round cookie cutter, cut circles of pie crust out for each tart.
  4. Place crust into mini mufin pan or tart pan and press down to create shell.
  5. Fill each crust with 1-1 ½ Tablespoons pumpkin puree
  6. Bake at 375 degrees for 12-15 minutes or until pumpkin puree is set and crust is golden.
  7. Chill an serve alone or with a dollop of whipped cream or sugar free cool whip.
  8. Each tart is 1 Weight Watchers Point.

Source : allrecipes.com

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