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Mini Pecan Pumpkin Pie Tarts

Mini pecan pumpkin pie tarts

Mini Pecan Pumpkin Pie Tarts (Gluten-free/Vegan)
* Makes 12

To convert this recipe to make a singular pie, instead of individual tarts, simply cut the crust recipe in half.

Maple Pecan Crust
4 cups raw pecans
2 cups rolled oats, processed into flour
2 Tbsp. agar power (not necessary, but helps the crust set)
1/2 cup maple syrup
1/4 cup coconut sugar
1/3 cup ground flax meal
2 tsp. ground cinnamon
2 Tbsp. coconut oil
1 tsp. vanilla
1/4 tsp. ground cloves
1 tsp. sea salt

1. Preheat oven to 350° F.
2. Add the pecans to a food processor and grind until finely chopped. If the mixture becomes too dry, scrape down the sides of the food processor, add a bit of coconut oil and continue.
3. Next, grind the oats into a fine powder.
4. Combine all ingredients together in a bowl and mix well.
5. To form the individual tart crusts, separate the mixture into 12 even sections.
6. Grease a muffin pan and press the pecan crumble firmly into pan to create the crust.
7. Bake for 10 minutes, then allow to cool before continuing.

Filling
2 ¼ cup pumpkin puree
1/2 cup coconut sugar
1/4 cup full-fat coconut cream
1 Tbsp. coconut oil
1/4 cup pure maple syrup
3 Tbsp. cornstarch
2 tsp. vanilla extract
2 tsp. cinnamon
1/4 tsp. ground ginger
1/2 tsp. nutmeg
1/4 tsp. ground cloves
1/2 tsp. sea salt

Topping
1/4 cup chopped pecans
Maple syrup
Pinch of sea salt

Chop pecans and add to a bowl. Drizzle with a touch of maple syrup and a pinch of salt.

Method:
1. In a small bowl, whisk together the maple syrup and cornstarch.
2. Using a separate bowl, mix together all other ingredients, then combine with the maple syrup and cornstarch.
3. Pour the filling into the individual pie crusts, and add the topping, if desired.
4. Bake for 30-40 minutes, then remove from oven and place on cooling rack for one hour.
5. Transfer to the refrigerator for a minimum of one hour to allow them to set.

3 thoughts on “Mini Pecan Pumpkin Pie Tarts”

    1. The filling measurements stay the same if you are making one regular sized pie. Making the individual tarts requires much more crust then one pie! I only found this out when I made this. This is my usual pumpkin pie recipe but when I made the 6 individual tarts, I only had enough crust for 6, with filling left over.

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