Best Pecan Pumpkin Tartlets Recipes

PECAN PUMPKIN TARTLETS

Pecan Pumpkin Tartlets image

These have great stage presence! Just as cute as can be! They are as easy as they are cute so make extra, they are delicious! Cook time includes the cooling time.

Provided by R.Lynn

Categories Tarts

Time 1h

Yield 24 Tartlets, 24 serving(s)

Number Of Ingredients 11

Ingredients

1 (15 ounce) package rolled refrigerated pie crusts (2 crusts)
1 egg, slightly beaten
1 cup canned pumpkin
2 tablespoons light cream or 2 tablespoons milk
1/3 cup sugar
1 1/2 teaspoons flour
1/2 teaspoon finely shredded lemon peel
1/2 teaspoon pumpkin pie spice
1/2 teaspoon vanilla
1/8 teaspoon salt
pecan halves

Steps:

Preheat oven to 375. Let piecrust stand according to package directions. Unroll crusts; using a 2 1/2 inch round cutter, cut out 24 circles. Reserve scraps for any tears that may need repaired. Set aside.
In a medium bowl, stir together egg, pumpkin and half and half. Stir in sugar, flour, lemon peel, spice, vanilla and salt. Spoon about 1 tablespoon pumpkin mixture into each pastry lined cup. Place a pecan half on top of each tartlet.
Bake 25 minutes or until crust is browned and filling is set. Cool on wire rack. Store in an airtight container in the refrigerator within 2 hours of baking.

Nutrition Facts : Calories 111, Fat 6.2, SaturatedFat 2, Cholesterol 9.3, Sodium 154.8, Carbohydrate 12.6, Fiber 0.5, Sugar 3.9, Protein 1.2

PUMPKIN PIE TARTLETS WITH MAPLE PECAN CRUST

Pumpkin Pie Tartlets with Maple Pecan Crust image

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

Provided by Taste of Home

Categories Desserts

Time 1h20m

Yield 1-1/2 dozen

Number Of Ingredients 22

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

Steps:

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 : Calories 302 calories, Fat 21g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 5g fiber), Protein 4g protein.

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