Name: Pumpkin Pie Tartlets with Maple Pecan Crust
Prep time: 45 min
Cook time: 45 min
Yield: 1
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 -

Pumpkin Pie Tartlets with Maple Pecan Crust

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Pie Tartlets with Maple Pecan Crust

1. 2 cups old-fashioned oats -

2. 4 cups chopped pecans -

3. 1/2 cup maple syrup -

4. 2 teaspoons ground cinnamon -

5. 1 teaspoon sea salt -

6. 1 teaspoon vanilla extract -

7. 1/4 teaspoon ground cloves -

8. Filling: -

9. 1/2 cup maple syrup -

10. 3 tablespoons cornstarch -

11. 2-1/4 cups canned pumpkin or homemade pumpkin puree -

12. 1/4 cup cream of coconut, warmed -

13. 2 teaspoons vanilla extract -

14. 2 teaspoons ground cinnamon -

15. 1/2 teaspoon sea salt -

16. 1/2 teaspoon ground nutmeg -

17. 1/4 teaspoon ground ginger -

18. 1/4 teaspoon ground cloves -

19. Topping: -

20. 1/2 cup chopped pecans -

21. 2 teaspoons maple syrup -

22. Dash sea salt -

How to cook deliciously - Pumpkin Pie Tartlets with Maple Pecan Crust

1. Stage

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.

2. Stage

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.

3. Stage

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. Stage

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.