Pumpkin Pie Tartlets with Maple Pecan Crust
TOTAL TIME: Prep: 45 min. + cooling Bake: 35 min.+ cooling
YIELD: 1-1/2 dozen
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
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2 cups old-fashioned oats
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4 cups chopped pecans
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1/2 cup maple syrup
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2 teaspoons ground cinnamon
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1 teaspoon sea salt
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1 teaspoon vanilla extract
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1/4 teaspoon ground cloves
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FILLING:
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1/2 cup maple syrup
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3 tablespoons cornstarch
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2-1/4 cups canned pumpkin or homemade pumpkin puree
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1/4 cup cream of coconut, warmed
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2 teaspoons vanilla extract
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2 teaspoons ground cinnamon
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1/2 teaspoon sea salt
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground ginger
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1/4 teaspoon ground cloves
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TOPPING:
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1/2 cup chopped pecans
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2 teaspoons maple syrup
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Dash sea salt
Directions
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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 5 ingredients; pulse until mixture is moistened. Remove from processor.
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2.
Fill 18 greased muffin cups with 1/3 cup oat mixture each. Using a wet 1 tablespoon measure, press mixture onto bottoms and up sides of muffin cups. Bake until lightly browned, about 10 minutes. Cool on a wire rack.
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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.
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4.
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.
Nutrition Facts
1 tartlet: 302 calories, 21g fat (2g saturated fat), 0 cholesterol, 173mg sodium, 28g carbohydrate (16g sugars, 5g fiber), 4g protein.
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