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Mini-Pumpkin Tarts

No one will ever know this simple dessert is diabetes-friendly! It is a holiday treat!

Prep Time: 10 minutes

Nutrition Facts

Serving Size: 1 tart

  • Calories 40
  • Carbohydrate 4 g
  • Protein 1 g
  • Fat 2.5 g
  • Saturated Fat 1.2 g
  • Sugar 3 g
  • Dietary Fiber 0 g
  • Cholesterol 15 mg
  • Sodium 40 mg
  • Potassium 30 mg

This Recipe Serves 30

Ingredients

30 Mini-Nilla wafer cookies
8 ounces light cream cheese, softened
1/4 cup light sour cream
1/4 cup Splenda Sugar blend
1 egg
1/2 teaspoon vanilla
3/4 cup canned pure pumpkin
1/2 teaspoon cinnamon
Pinch nutmeg

Instructions

  1. Preheat oven to 350 degrees.
  2. Line mini-muffin pan with paper baking cups and place one Nilla wafer in the bottom of each cup.
  3. In medium bowl, add remaining ingredients and mix with an electric mixture until smooth.
  4. Fill each muffin cup with pumpkin-cream cheese mixture.
  5. Place muffin pan in oven and bake for 30 minutes or until done. Serve cool.

MAKE IT GLUTEN-FREE: If you need this recipe to be gluten-free, use gluten-free animal crackers (break them to fit into muffin tin) in place of Nilla wafers. Confirm all other ingredients are gluten-free and this recipe can be made gluten-free.

Photo: Mini Pumpkin Tarts. PNC Photography: Photographer: Peter Papoulakos

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