Pumpkin Pie Tartlets with Maple Pecan Crust

Name: Pumpkin Pie Tartlets with Maple Pecan Crust
Prep time: 45 min
Cook time: 35 min
Total time: 1 h 20 min
Yield: 1-1/2 dozen
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

After discovering I had multiple food sensitivities, I began developing holiday recipes that would be safe for me, but enjoyable for others, too. These tarts are delicious—with no gluten, eggs or dairy! —Chantale Michaud, Guelph, Ontario

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 each. 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 ingredients; 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.