Pumpkin Pie Tartlets with Maple Pecan Crust

(from castro15’s recipe box)

Categories: Desserts

Ingredients

  • 2 cups old-fashioned oats
  • 4 cups chopped pecans
  • 1/2 cup maple syrup
  • 2 tsp ground cinnamon
  • 1 tsp sea salt
  • 1 tsp vanilla extract
  • 1/4 tsp ground clove
  • Filling:
  • 1/2 cup maple syrup
  • 3 tbsp cornstarch
  • 2 1/4 cups canned pumpkin or homemade pumpkin puree
  • 1/4 cup cream of coconut, warmed
  • 2 tsp vanilla extract
  • 2 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cloves
  • Topping:
  • 1/2 cup chopped pecans
  • 2 tsp maple syrup
  • Dash sea salt

Directions

  1. eheat 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.

  2. Fill 18 greased muffin cups with 1/3 cup oat mixture each. Using a wet 1 tbsp 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 the filling, whisk together maple syrup and cornstarch. In another bowl, mix remaining filling ingredients, then add maple syrup mixture. Spoon about 3 tbsp into each crust.

  4. Combine the topping ingredients; spoon about 1 tsp onto each tartlet. Bake tarts until dark golden and set, 35-40 minutes. Cool for 10 minutes before removing tarts to a wire rack; cool for 1 hour. Refrigerate before serving.

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