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Pumpkin Pie Tarts

Makes 6 to 15 tarts depending upon size.

 

This oil crust is very soft and if you roll it out you have to do it between layers of waxed paper. But when making small tarts I suggest that you roll the dough into a ball about the size of a golf ball and press it into shape in the bottom of a greased tart pan (or muffin tin).

 

Oil Pie Crust
2 cups sifted flour
1/2 cup polyunsaturated oil (like corn oil)
1 tsp. salt
1/4 cup skim milk

 

Mix together all ingredients and roll between your hands a small ball of the dough.

Press this ball into a shell against the tart pan wall.

 

Filling
1 16-oz. can of cooked pumpkin
1 12-oz. can of evaporated skim milk
3/4 cup sugar
Whites of 3 extra large or 4 large eggs
1/2 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground cloves

 

Mix all ingredients except the egg whites.

Lightly whip the whites and fold into the pumpkin mixture. Fill the tart pans and bake at 350 degrees F. for 50 minutes.

 

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Traci Kaufman, Registered Dietitian, received her bachelor's degree in dietetics and nutrition from the University of Wisconsin-Madison. She has worked as a clinical nutritionist at UCI Medical Center-Irvine in Orange California, and served as team nutritionist for the Los Angeles Rams. Traci is an active member of the American Dietetic Association and two Dietetic Practice Groups: Sports, Cardiovascular, and Wellness Nutritionist (SCAN), and Dietitians in General Clinical Practice. Traci resides in Southern California.

 
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This page created 1998

This page modified October 2006

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