Pies & Tarts
KEY INGREDIENTS
INGREDIENTS
- ●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 ounces) LIBBY'S® 100% Pure Pumpkin
- ●1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Fat Free Milk
- ●1 cup fat free whipped topping
- ●12 small gingersnap cookies, broken into 1/4-inch pieces
MAKE IT
Step 1
Preheat oven to 350º F. Place 16 (2 1/2-inch) foil baking cups on baking sheet with sides. Spray each cup with cooking spray.
Step 2
Combine sugar, cornstarch, cinnamon, ginger and salt in small bowl. Beat egg whites in large bowl. Stir in pumpkin and sugar mixture. Gradually stir in evaporated milk. Spoon 1/4 to 1/3 cup of mixture into each prepared cup.
Step 3
Bake for 25 to 28 minutes or until knife inserted near centers comes out clean. Cool on baking sheet for 20 minutes. Refrigerate for at least 1 hour. Top each with whipped topping and gingersnap crumbs.
