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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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Reviews

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Average Rating:
  • smeisner
    Dec 21, 2020

    Yum! But I wish the recipe didn’t use odd amounts of pumpkin and coconut cream!

  • Angel182009
    Nov 10, 2020

    A great way to make the perfect size pumpkin pie. These are great to freeze too.

  • Crystal
    Sep 12, 2020

    This recipe lives up to expectation. I recommend serving cold from the fridge as this makes the tarts as touch moist. The flavour is full and complex, the texture crunchy, and the pumpkin custard is just the right note of sweet and spice. It's rare that I bake gluten free and dairy free and add the recipe to my regular repertiore but this one made the cut.