This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is NOT safe for those who are sensitive to gluten.
"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."
-Jim Davis, Cartoonist, as Garfield the cat
This is where that pocket thermometer is so helpful. Getting the temperature just right helps to set the custard before it is put in the tart shell so the crust won’t be soggy.
Cloves are those small stick looking things that your mom stuck in the ham at holidays. I have both whole cloves and ground cloves in my cupboard and I use them about equally. If I have the time I grind them fresh using a mortar and pestle but I also use whole cloves when I am combining other spices in the blender for rubs or marinades (see Wet Rub Chicken).
Ground cloves, like whole, are pretty powerful so a little goes a long way. If you are trying to create your own recipe go easy at first. Too much ground clove will make a recipe bitter.
Servings = 6 | Serving size =1 tart
Cooking Time = 90 Minutes
This recipe can be multiplied by 2.
The tarts will keep well, tightly covered, for about 2 days in the refrigerator.
|1 Tbsp||unsalted butter|
|3/4 cup||Granulated Stevia or Splenda|
|1 tsp||ground cinnamon|
|1/4 tsp||ground ginger|
|1/4 tsp||ground cloves|
|1 tsp||pure vanilla extract|
|1 cup||pumpkin (no salt added)|
|1/2 cup||2% milk|
|4 ounces||egg substitute|
Preheat the oven to 300°F.
Place the ginger snaps in a food processor or blender and process to fine crumbs. Add the light spread and process until well blended. The mixture will have the consistency of slightly damp bread crumbs.
Divide the mixture into 6 small tart pans. Lightly press into the bottom of the tins and then place the tarts pans in the oven. Bake for 15 minutes. Remove from the oven and let cool.
While the tart crusts are baking place the Splenda, salt, ground cinnamon, ground ginger, ground cloves, vanilla extract, canned pumpkin, 2% milk and egg substitute in the top of a double boiler. (A Pyrex or stainless bowl can be used and placed on top of a stock pot with two inches of boiling water in it.)
Heat the double boiler on high and whisk the pie mixture until well blended. Cook until the mixture begins to thicken. (This is a good place to use an instant thermometer because heating the pie filling to above 140°F may curdle the custard.)
Place the pie filling in the pre-baked tart crusts. Place the tart pans in the preheated oven and bake for 40 minutes.
Chill for at least 1 hour prior to serving.
Serving size = 1 tart
Servings = 6
Amount Per Serving
|Calories 140||Calories from Fat 37|
|% Daily Value|
|Total Fat 4g||6%|
|Saturated Fat 1g||6%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 21g||7%|
|Dietary Fiber 2g||7%|
|Vitamin A 131%||Vitamin C 3%|
|Calcium 16%||Iron 13%|
|Vitamin K 8 mcg||Potassium 266 mg|
|Magnesium 25 mg|