Mini Pumpkin Pie Tarts

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Makes 60  Serving Size 2 Chill Time 1 hour

2 oz light cream cheese
1/4 C Splenda
1/2 C canned pure pumpkin
3/4 C plus 1/3 C fat-free whipped topping
60 mini phyllo shells
60 pecan halves
1 tsp vanilla
3/4 tsp apple pie spice


  1. Place cream cheese in a medium microwavable bowl, cover and microwave on high for 15 seconds or until softened.
  2. Beat cream cheese, splenda, 3/4 C whipped topping, vanilla and apple pie spice in a large bowl until well blended.
  3. Spoon 1 1/2 tsp pumpkin mixture into each phyllo shell. Top with 1/2 tsp whipped topping and 1 pecan half. Cover and refridgerate for at least 1 hour to set.

Nutritional Information Per 2 tart servings calories 60, fat 4g, protein 1g, carbohydrates 4g, fiber 1g, sodium 60 mg

Recommended for patients on the  Nutriplus (Balance Your Pyramid) Program or Maintenance Program.

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Metabolic Recipes

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