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

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.