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Mini-Pumpkin Tarts
10 min prep time
30 min cook time
30servings
Photo by
Peter Papoulakos
How to Make Mini-Pumpkin Tarts
No one will ever know this simple dessert is diabetes-friendly! It is a holiday treat!
10 min prep time
30 min cook time
30servings
1 tart
Print Recipe >
Step-By-Step Instructions:
-
Preheat oven to 350 degrees F.
-
Line mini-muffin pan with paper baking cups and place one Nilla wafer in the bottom of each cup.
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In medium bowl, add remaining ingredients and mix with an electric mixture until smooth.
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Fill each muffin cup with pumpkin-cream cheese mixture.
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Place muffin pan in oven and bake for 30 minutes or until done. Serve cool.
Nutrition facts
30 Servings
-
Serving Size
1 tart
- Amount per serving Calories 50
- % Daily value*
-
Total Fat
3g
4%
- Saturated Fat 1.5g 8%
- Trans Fats 0g
- Cholesterol 10mg 3%
- Sodium 35mg 2%
-
Total Carbohydrate
7g
3%
- Dietary Fiber 0g 0%
- Total Sugars 3g
- Added Sugars 0g 0%
- Protein 1g
- Potassium 40mg <1%
Ingredients
light cream cheese (softened)
8 oz
mini vanilla wafer cookies
30 whole
light sour cream
1/4 cup
low calorie sugar substitute
1/4 cup
eggs
1 large
vanilla extract
1/2 tsp
canned pure pumpkin
3/4 cup
ground cinnamon
1/2 tsp
ground nutmeg
1/8 tsp
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