Orange-Pumpkin Tarts

Health score
13%
Orange-Pumpkin Tarts
45 min.
4
450kcal

Suggestions


Indulge in the delightful fusion of flavors with these Orange-Pumpkin Tarts, a perfect treat for any occasion! These charming tarts combine the rich, warm essence of pumpkin with the zesty brightness of orange, creating a unique dessert that’s sure to impress your guests. Not only do they taste divine, but they also boast a healthier profile with significantly lower calories, making them an excellent choice for those mindful of their dietary choices.

Ready in just 45 minutes, this recipe serves four and is incredibly simple to follow, making it suitable for both novice bakers and seasoned chefs. With a crispy, crumbled oatmeal cookie crust and a velvety pumpkin filling, each bite offers a harmonious balance of sweetness and spice. The addition of pumpkin pie spice adds a comforting warmth, while the delicate hint of orange juice elevates the overall flavor, providing a refreshing contrast.

These tarts are not only a feast for the taste buds but also a visual delight, perfect for impressing family and friends. Whether you’re hosting a gathering or simply treating yourself to something special, these Orange-Pumpkin Tarts are bound to become a favorite in your dessert repertoire. So gather your ingredients, preheat the oven, and let the aromatic baking commence!

Ingredients

  • tablespoons butter melted
  • 0.5 cup pumpkin puree canned
  • 0.3 cup egg substitute 
  • 0.5 cup evaporated milk fat-free
  • teaspoon flour all-purpose
  • cup grands flaky refrigerator biscuits sugar-free crumbled (5 cookies)
  • tablespoons orange juice 
  • 0.5 teaspoon pumpkin pie spice 
  • 0.3 cup like-sugar calorie-free sweetener 
  • 0.3 cup non-dairy whipped topping frozen thawed reduced-calorie

Equipment

  • oven
  • whisk
  • wire rack

Directions

  1. Preheat oven to 37
  2. Combine cookie crumbs and butter, stirring well. Coat 4 (4-inch) tartlet pans with cooking spray.
  3. Sprinkle flour evenly over bottoms of pans. Press crumb mixture into bottoms and three-fourths way up sides of pans.
  4. Bake at 375 for 5 minutes.
  5. Combine pumpkin and next 5 ingredients, stirring well with a whisk.
  6. Pour evenly into prepared crusts.
  7. Bake at 375 for 25 minutes or until set. Cool completely on a wire rack. Top each tart with 1 tablespoon whipped topping.
  8. carbo rating: 31

Nutrition Facts

Calories450kcal
Protein6.49%
Fat47.15%
Carbs46.36%

Properties

Glycemic Index
47.75
Glycemic Load
24.39
Inflammation Score
-10
Nutrition Score
14.07782620969%

Flavonoids

Eriodictyol
0.01mg
Hesperetin
1.02mg
Naringenin
0.18mg
Quercetin
0.02mg

Nutrients percent of daily need

Calories:449.96kcal
22.5%
Fat:24.31g
37.4%
Saturated Fat:8g
50.01%
Carbohydrates:53.79g
17.93%
Net Carbohydrates:51.71g
18.8%
Sugar:24.38g
27.09%
Cholesterol:9.23mg
3.08%
Sodium:343.17mg
14.92%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:7.53g
15.06%
Vitamin A:5197.58IU
103.95%
Vitamin B2:0.37mg
21.87%
Vitamin B1:0.26mg
17.5%
Manganese:0.35mg
17.29%
Selenium:11.26µg
16.09%
Vitamin E:2.32mg
15.46%
Folate:61.5µg
15.37%
Iron:2.7mg
14.97%
Phosphorus:133.12mg
13.31%
Calcium:118.22mg
11.82%
Vitamin K:11.86µg
11.29%
Vitamin B3:2.21mg
11.05%
Fiber:2.07g
8.3%
Potassium:279.06mg
7.97%
Vitamin B5:0.78mg
7.75%
Vitamin C:6.28mg
7.61%
Magnesium:27.76mg
6.94%
Vitamin B6:0.1mg
5.19%
Copper:0.1mg
5.19%
Zinc:0.76mg
5.05%
Vitamin B12:0.12µg
1.96%
Vitamin D:0.27µg
1.81%
Source:My Recipes