1. Preheat oven to 425°F. Spray 12 normal (2 1/2-inch) muffin cups with nonstick cooking spray.
2. Unroll pie crust on clear work floor. Cut out 12 circles with 2 1/2-inch biscuit cutter; discard scraps. Press one circle into every ready muffin cup.
three. Whisk pumpkin, milk, egg, sugar substitute, granulated sugar, cinnamon, vanilla, salt, nutmeg, and allspice in medium bowl till nicely blended. Spoon about 2 tablespoons pumpkin combination into every tartlet shell.
four. Bake 10 minutes. Reduce oven temperature to 325°F. Bake 12 to 15 minutes extra, or till knife inserted into facilities comes out clear. Remove to wire rack; cool utterly. Spoon 2 tablespoons whipped topping on every tartlet simply earlier than serving. Sprinkle with further cinnamon and/or nutmeg, if desired.
*Note: This recipe was examined with sucralose-based sugar substitute.
Calories: 122 energy, Carbohydrates: 18 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 2 g, Cholesterol: 20 mg, Sodium: 131 mg, Fiber: 2 g
Exchanges per serving: 1 Bread/Starch, 1 Fat.
Copyright Diabetic Cooking.