Average Rating: 5TOTAL TIME: Prep: 45 min. + cooling Bake: 35 min.+ cooling
YIELD: 1-1/2 dozenIngredients
- 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
Instructions
- 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.
Nutrition Facts
1 tartlet: 302 calories, 21g fat (2g saturated fat), 0 cholesterol, 173mg sodium, 28g carbohydrate (16g sugars, 5g fiber), 4g protein.