- 8 spray(s) cooking spray, divided
- 15 oz pumpkin puree, canned
- 1/2 cup(s) packed light brown sugar
- 1/4 cup(s) low-fat milk
- 1 large egg(s)
- 1 1/2 tsp pumpkin pie spice
- 1 tsp minced ginger
- 1/2 tsp table salt
- 2 Tbsp chopped pecans
- 24 item(s) wonton wrapper(s)
Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray.
In a large bowl, using an electric mixer, beat together pumpkin, sugar, milk, egg, pumpkin pie spice, ginger and salt.
Place a wonton wrapper in bottom of each prepared muffin cup (corners will be sticking up); lightly coat wontons with cooking spray. Place a second wonton in each muffin cup on an angle, so each muffin cup has 8 wonton wrapper corners sticking up.
Evenly divide filling among muffin cups; smooth filling with back of a spoon and sprinkle with pecans. Bake until wontons are crispy and browned, 13-17 minutes. (Make sure to check after 3-4 minutes to see if edges of tartlets start to burn. If they do, cover pan loosely with foil and continue baking until filling is set.)
Serving size: 1 tartlet