Orange-Pumpkin Tarts

• 1 cup crumbled sugar-free oatmeal cookies (5 cookies)
• 2 tablespoons butter or margarine, melted
• Cooking spray
• 1 teaspoon all-purpose flour
• 1/2 cup canned pumpkin
• 1/2 cup evaporated fat-free milk
• 1/4 cup measures-like-sugar calorie-free sweetener
• 1/4 cup egg substitute
• 2 tablespoons orange juice
• 1/2 teaspoon pumpkin pie spice
• 1/4 cup frozen reduced-calorie whipped topping, thawed

1. Preheat oven to 375u0b0.
2. Combine cookie crumbs and butter, stirring well. Coat 4 (4-inch) tartlet pans with cooking spray. Sprinkle flour evenly over bottoms of pans. Press crumb mixture into bottoms and three-fourths way up sides of pans. Bake at 375u0b0 for 5 minutes.
3. Combine pumpkin and next 5 ingredients, stirring well with a whisk. Pour evenly into prepared crusts.
4. Bake at 375u0b0 for 25 minutes or until set. Cool completely on a wire rack. Top each tart with 1 tablespoon whipped topping.
5. carbo rating: 31

oatmeal cookies, butter, cooking spray, flour, pumpkin, milk, measureslikesugar, egg substitute, orange juice, pumpkin pie spice, frozen reducedcalorie whipped topping

Taken from www.myrecipes.com/recipe/orange-pumpkin-tarts (may not work)