Mini-Pumpkin Tarts
Summary
No one will ever know this simple dessert is diabetes-friendly! It is a holiday treat!
-
- Prep time
- 10 min
-
- Servings
- 30 Servings
-
- Serving size
-
1 tart
Ingredients
Ingredients
- light cream cheese (softened)
- 8 oz
- 227 g
- Mini-Nilla wafer cookies
- 30
- 30
- light sour cream
- 1/4 cup
- 1/4 cup
- Splenda Sugar Blend
- 1/4 cup
- 1/4 cup
- eggs
- 1
- 1
- vanilla extract
- 1/2 tsp
- 1/2 tsp
- canned pure pumpkin
- 3/4 cup
- 3/4 cup
- ground cinnamon
- 1/2 tsp
- 1/2 tsp
- ground nutmeg
- 1 pinch
- 1 ml
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Directions
Directions
-
Preheat oven to 350 degrees.
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Line mini-muffin pan with paper baking cups and place one Nilla wafer in the bottom of each cup.
-
In medium bowl, add remaining ingredients and mix with an electric mixture until smooth.
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Fill each muffin cup with pumpkin-cream cheese mixture.
-
Place muffin pan in oven and bake for 30 minutes or until done. Serve cool.