Pumpkin Pie Tartlets with Maple Pecan Crust Recipe

Pumpkin Pie Tartlets with Maple Pecan Crust Recipe
Pumpkin Pie Tartlets with Maple Pecan Crust Recipe photo by Taste of Home
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Pumpkin Pie Tartlets with Maple Pecan Crust Recipe

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After discovering I had multiple food sensitivities, I began developing holiday recipes that would be safe for me, but that others would enjoy, too. These mini pumpkin pie tarts are so delicious, you'd never suspect that they're gluten, egg and dairy free! —Chantale Michaud, Guelph, Ontario
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. + cooling Bake: 35 min.+ chilling
MAKES:
12 servings
TOTAL TIME:
Prep: 45 min. + cooling Bake: 35 min.+ chilling

Ingredients

  • 2 cups old-fashioned oats
  • 4 cups chopped pecans
  • 1/2 cup maple syrup
  • 2 teaspoons ground cinnamon
  • 1 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cloves
  • FILLING:
  • 1/2 cup maple syrup
  • 3 tablespoons cornstarch
  • 2-1/4 cups canned pumpkin or homemade pumpkin puree
  • 1/4 cup cream of coconut, warmed
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • TOPPING:
  • 1/2 cup chopped pecans
  • 2 teaspoons maple syrup
  • Dash sea salt

Directions

Preheat oven to 350°. Process oats in a food processor until a fine powder forms. Add pecans; pulse until nuts are chopped. Add next five ingredients; pulse until mixture is moistened. Remove from processor.
Fill 18 greased muffin cups with 1/3 cup oat mixture. Using a wet 1 tablespoon measure, press mixture onto bottom and up sides of muffin cups. Bake until lightly browned, about 10 minutes. Cool on a wire rack.
For filling, whisk together maple syrup and cornstarch. In another bowl, mix remaining filling ingredients, then add maple syrup mixture. Spoon about 3 tablespoons into each crust.
Combine topping; spoon about 1 teaspoon onto each tartlet. Bake until dark golden and set, 35-40 minutes. Cool 10 minutes before removing tartlets to a wire rack; cool 1 hour. If desired, refrigerate before serving. Yield: 1 dozen.
Originally published as Pumpkin Pie Tartlets with Maple Pecan Crust in Taste of Home Christmas Annual Annual 2018

Nutritional Facts

1 tartlet: 452 calories, 31g fat (3g saturated fat), 0 cholesterol, 348mg sodium, 43g carbohydrate (23g sugars, 7g fiber), 6g protein.

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  • 2 cups old-fashioned oats
  • 4 cups chopped pecans
  • 1/2 cup maple syrup
  • 2 teaspoons ground cinnamon
  • 1 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cloves
  • FILLING:
  • 1/2 cup maple syrup
  • 3 tablespoons cornstarch
  • 2-1/4 cups canned pumpkin or homemade pumpkin puree
  • 1/4 cup cream of coconut, warmed
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • TOPPING:
  • 1/2 cup chopped pecans
  • 2 teaspoons maple syrup
  • Dash sea salt
  1. Preheat oven to 350°. Process oats in a food processor until a fine powder forms. Add pecans; pulse until nuts are chopped. Add next five ingredients; pulse until mixture is moistened. Remove from processor.
  2. Fill 18 greased muffin cups with 1/3 cup oat mixture. Using a wet 1 tablespoon measure, press mixture onto bottom and up sides of muffin cups. Bake until lightly browned, about 10 minutes. Cool on a wire rack.
  3. For filling, whisk together maple syrup and cornstarch. In another bowl, mix remaining filling ingredients, then add maple syrup mixture. Spoon about 3 tablespoons into each crust.
  4. Combine topping; spoon about 1 teaspoon onto each tartlet. Bake until dark golden and set, 35-40 minutes. Cool 10 minutes before removing tartlets to a wire rack; cool 1 hour. If desired, refrigerate before serving. Yield: 1 dozen.
Originally published as Pumpkin Pie Tartlets with Maple Pecan Crust in Taste of Home Christmas Annual Annual 2018

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