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Pumpkin Pie Tartlets with Maple Pecan Crust

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
  • Total Time
    Prep: 45 min. + cooling Bake: 35 min.+ cooling
  • Makes
    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

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 5 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.
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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