Healthy Orange Pumpkin Tarts

Little pumpkin pies for the healthy and diabetic. I got this recipe when entertaining a diabetic friend and found it to be quite yummy myself! This comes from "Delicious Ways to Control Diabetes Cookbook."

• Ready In: 45 mins
• Serves: 4
• Yields: 4 Tarts

Ingredients

• 1  cup  oatmeal cookie, crushed (5 cookies, Can use sugar-free)
• 2  tablespoons margarine, melted (can use reduced-fat)
• 1  teaspoon flour
• 1⁄2 cup canned pumpkin
• 1⁄2 cup fat-free evaporated milk
• 1⁄4 cup sugar or 1⁄4 cup Splenda sugar substitute
• 1⁄4 cup egg substitute (or 1 egg)
• 2  tablespoons  orange juice
• 1⁄2 teaspoon pumpkin pie spice
• 1⁄4 cup fat-free cool whip

Directions

1. Combine cookie crumbs and margarine. Spray 4 (4-inch) tartlet pans. Sprinkle flour over bottoms of pans. Press crumb mix into bottoms and 3/4 way up sides of pans. Bake at 375 for 5 minute
2. Combine pumpkin, milk, sugar, egg, orange juice, and pumpkin pie spice. Pour into crusts. Bake for 25 minutes or until set. Let cool.
3. Top with 1 Tablespoon Cool Whip.