Pumpkin Tarts

pumpkin pie tartlets

Look what arrived in my inbox today! The tarts are have no crust and are can easily be prepared at home and transported to the boat or where ever your trails takes you. I have adapted the recipe for our outdoor epicurean lifestyle. Thank you Libbys!

16 (2 1/2-inch) foil baking cups or mini cupcake pans, greased or spray with nonstick cooking spray
3/4 cup granulated sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
2 large egg whites
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
1 can (12 fl. oz.) fat free evaporated milk
1 cup whipped topping
12 small gingersnap cookies, broken into 1/4-inch pieces (optional)
Directions: Preheat oven to 350º F. Prepare the baking pans or baking cups. Set aside.
In a medium bowl, combine the sugar, cornstarch, cinnamon, ginger and salt. Turn the mixer to medium and add the egg whites. Beat until light and fluffy. Add the evaporated milk and blend until the mix is uniform in color and smooth in texture. Spoon 1/4 to 1/3 cup of mixture into each prepared cup. Bake the tarts for 25 to 28 minutes or until knife inserted near centers comes out clean. Remove from the oven and transfer the baking sheet to a wire rack and cool for 20 minutes. Refrigerate the tarts for 1 hour to firm up the filling. The tarts can be transferred to a wide mouth insulated thermos for transport to your picnic basket or boat. When you are ready to serve, top each tart with whipped topping and gingersnap crumbs.

If yo have suggestions or additions, please share, we would love to hear from you.
Take care,
The Outdoor Epicurean
Photo credit courtesy of Libbys.com

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