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Mini Pumpkin-Pecan Tartlets

4 Smart Points each

8 spray(s)cooking spray, divided
15 oz pumpkin puree, canned
1/2 cup(s)packed light brown sugar
1/4 cup(s)low-fat milk
1 large egg(s)
1 1/2 tsp pumpkin pie spice
1 tsp minced ginger
1/2 tsp table salt
2 Tbsp chopped pecans
24 item(s)wonton wrapper(s)

Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.

In a large bowl, using an electric mixer, beat together pumpkin, sugar, milk, egg, pumpkin pie spice, ginger and salt.

Place a wonton wrapper in bottom of each prepared muffin cup (corners will be sticking up); lightly coat wontons with cooking spray. Place a second wonton in each muffin cup on an angle, so each muffin cup has 8 wonton wrapper corners sticking up.

Evenly divide filling among muffin cups; smooth filling with back of a spoon and sprinkle with pecans. Bake until wontons are crispy and browned, 13-17 minutes. (Make sure to check after 3-4 minutes to see if edges of tartlets start to burn. If they do, cover pan loosely with foil and continue baking until filling is set.)

Serving size: 1 tartlet
Source: Weight Watchers



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