These Pumpkin Pie Tartlets are the perfect bite-sized indulgence for fall, combining the rich, creamy filling of classic pumpkin pie with a sweet, nutty maple pecan crust. Each tartlet offers a delightful contrast between the smooth, spiced pumpkin custard and the crunchy, buttery pecan base, making them a wonderful addition to your holiday dessert table or a cozy autumn treat. The hint of maple in the crust adds a depth of flavor that perfectly complements the warm spices in the filling, creating a harmonious balance that will have everyone reaching for seconds.
Ingredients:
For the Maple Pecan Crust:
- 1 cup pecans, finely chopped
- 1 cup graham cracker crumbs
- 3 tablespoons pure maple syrup
- 4 tablespoons unsalted butter, melted
- 1/4 teaspoon salt
For the Pumpkin Filling:
- 1 cup pumpkin puree
- 1/2 cup heavy cream
- 1/4 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Maple Pecan Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the finely chopped pecans, graham cracker crumbs, maple syrup, melted butter, and salt. Mix until the ingredients are well combined and the mixture resembles wet sand.
- Press the mixture evenly into the bottoms and up the sides of a greased mini muffin or tartlet pan to form the crusts.
- Bake the crusts in the preheated oven for 8-10 minutes, or until they are lightly golden and set. Remove from the oven and allow to cool slightly.
- Prepare the Pumpkin Filling:
- In a large mixing bowl, whisk together the pumpkin puree, heavy cream, brown sugar, granulated sugar, egg, cinnamon, ginger, nutmeg, cloves, salt, and vanilla extract until smooth and fully combined.
- Spoon the pumpkin filling into the prepared tartlet crusts, filling each about 3/4 full.
- Bake the Tartlets:
- Return the filled tartlets to the oven and bake for 20-25 minutes, or until the filling is set and slightly puffed.
- Remove from the oven and let the tartlets cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Serve:
- Once cooled, serve the tartlets as is or with a dollop of whipped cream on top. Enjoy the delightful flavors of fall in each bite-sized treat!
These Pumpkin Pie Tartlets with Maple Pecan Crust are best enjoyed fresh, but they can also be stored in an airtight container in the refrigerator for up to three days.
