By Taylor Isbell
Pumpkin Pie Tartlets with Maple Pecan Crust
Updated at: Thu, 17 Aug 2023 11:27:30 GMT
Nutrition balance score
Great
Glycemic Index
50
Low
Glycemic Load
36
High
Nutrition per serving
Calories862.4 kcal (43%)
Total Fat62.5 g (89%)
Carbs72.4 g (28%)
Sugars30.7 g (34%)
Protein12.9 g (26%)
Sodium411.9 mg (21%)
Fiber14.4 g (51%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2 cupsold-fashioned oats
4 cupschopped pecans
½ cupmaple syrup
2 teaspoonsground cinnamon
1 teaspoonsea salt
1 teaspoonvanilla extract
¼ teaspoonground cloves
½ cupmaple syrup
3 tablespoonscornstarch
2 ¼ cupscanned pumpkin
or homemade pumpkin purée
¼ cupcream of coconut
warmed
2 teaspoonsvanilla extract
2 teaspoonsground cinnamon
½ teaspoonsea salt
½ teaspoonground nutmeg
¼ teaspoonground ginger
¼ teaspoonground cloves
½ cupchopped pecans
2 teaspoonsmaple syrup
sea salt
Instructions
Step 1
1. Preheat oven to 350° Process oats in a food
Step 2
processor until a fine powder forms. Add pecans;
Step 3
pulse until nuts are chopped. Add next 5
Step 4
ingredients; pulse until mixture is moistened.
Step 5
Remove from processor.
Step 6
2. Fill 18 greased muffin cups with 1/3 cup oat
Step 7
mixture each. Using a wet 1 tablespoon measure,
Step 8
press mixture onto bottom and up sides of muffin
Step 9
cups. Bake until lightly browned, about 10
Step 10
minutes. Cool on a wire rack.
Step 11
3. For filling, whisk together maple syrup and
Step 12
cornstarch. In another bowl, mix remaining filling
Step 13
ingredients, then add maple syrup mixture. Spoon
Step 14
about 3 tablespoons into each crust.
Step 15
4. Combine topping ingredients; spoon about 1
Step 16
teaspoon onto each tartlet. Bake until dark golden
Step 17
and set, 35-40 minutes. Cool 10 minutes before
Step 18
removing tartlets to a wire rack; cool 1 hour. If
Step 19
desired, refrigerate before serving.
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