PUMPKIN TARTLETS

Sugar-free pie pastry (2-crust pie recipe) (You can use your favorite low-carb pastry if you want.)

1 (15-oz) can pumpkin
1 (12-oz) can fat-free evaporated milk
3/4 cup Splenda granulated
2 large eggs
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves

Preheat oven to 425 degrees.

Roll pastry out to 1/8-inch thickness. Use a floured 4-inch round cutter to make 16 circles. Re roll scraps if necessary to get 16 rounds. Press the circles into muffin cups that have been coated with nonstick cooking spray.

In a medium size mixing bowl, using a whisk, mix the pumpkin, evaporated milk, Splenda, eggs, salt, cinnamon, ginger and cloves until well combined.

Divided the filling evenly among the 16 muffin cups.

Bake at 425 degrees for 15 minutes then lower heat to 350 degrees. Bake for another 25-30 minutes or until a butter knife inserted near center comes out clean. Remove from oven and cool in pans for 5 minutes.

Carefully run a thin knife around edges to loosen then cool in the pans on wire racks until cooled. Carefully remove from pans.

Serve topped with a dollop of sugar-free frozen whipped topping, thawed, or whipped cream, if desired. Sprinkle with a dusting of cinnamon for garnish.

Keep leftovers refrigerated.

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