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

Pumpkin Pie Tartlets with Maple Pecan CrustTaste of Home
Servings Prep Time Cook Time
1-1/2dozen 45minutes + cooling 35minutes + cooling
Servings Prep Time
1-1/2dozen 45minutes + cooling
Cook Time
35minutes + cooling
Portions: dozen
Portions: dozen
  1. 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.
  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.
Recipe Notes

Nutrition Facts
1 tartlet: 302 calories, 21g fat (2g saturated fat), 0 cholesterol, 173mg sodium, 28g carbohydrate (16g sugars, 5g fibre), 4g protein.