Pumpkin Pie Tartlets With Maple Pecan Crust Recipe

Name: Pumpkin Pie Tartlets With Maple Pecan Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 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; 1/2 cup chopped pecans; 2 teaspoons maple syrup; Dash sea salt

Servings: persons

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
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
1/2 cup chopped pecans
2 teaspoons maple syrup
Dash sea salt

1
Preheat oven to 350u00b0. 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 tablespoon 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 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
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.

1302

kcal

Calories

Fat

104

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 cups old-fashioned oats, 4 cups chopped pecans, 1/2 cup maple syrup, 2 teaspoons ground cinnamon, and more.

Yes, Pumpkin Pie Tartlets With Maple Pecan Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Pie Tartlets With Maple Pecan Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions