Serves 12, 1 tartlet per serving
8 sprays non-stick cooking spray, divided
1 15 oz. can pumpkin puree
1/2 C light brown sugar, packed
1/4 C low-fat milk
1 large egg
1 1/2 tsp pumpkin pie spice
1 tsp minced ginger
1/2 tsp salt
2 Tbsp pecans, chopped
24 wonton wrappers
Preheat oven to 375 F degrees. Spray a 12 cup muffin tin with non-stick cooking spray.
In a large bowl, using an electric mixer, beat pumpkin, sugar, milk, egg, pumpkin pie spice, ginger, and salt.
Place a wonton wrapper in bottom of each muffin cup, corners 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 corners sticking up.
Evenly divide filling among cups.
Sprinkle with pecans.
Cover with aluminum foil.
Bake for 13-17 minutes, or until wontons are crispy and browned.