100 Calorie Pumpkin Tartlets

Ingredients

• 16 (2 1/2 inch)  foil liners

• 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 (or 1 whole egg)

• 1 (15 ounce) can pumpkin (Libby's)

• 1 (12 ounce) can fat-free evaporated milk
• 1 cup fat-free whipped topping
• 12 small gingersnap cookies, broken into 1/4-inch pieces

Directions

1. 1

   Preheat oven to 350ºF (175ºC). Place baking cups on baking sheet with sides. Spray each cup with cooking spray.

2. 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.

3. 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.