Ingredients
1 package refrigerated pie crust (or homemade shortcrust)
1 cup pumpkin puree (not pie filling)
1/2 cup heavy cream
1 large egg
1/2 cup granulated sugar
1 tsp vanilla extract
1 tsp pumpkin pie spice
1/4 tsp salt
1 cup chopped pecans
1/4 cup brown sugar
2 tbsp melted butter
1 tbsp maple syrup
Instructions
Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 12-cup muffin tin or mini tart pans.
Step 2: Roll out the pie crust and use a circular cutter to cut 12 discs. Press each disc into the muffin cups, ensuring they come up the sides.
Step 3: In a medium bowl, whisk together the pumpkin puree, heavy cream, egg, granulated sugar, vanilla, pumpkin pie spice, and salt until smooth.
Step 4: Divide the pumpkin mixture evenly among the prepared tart shells, filling each about 2/3 full.
Step 5: In a separate small bowl, combine the chopped pecans, brown sugar, melted butter, and maple syrup. Stir until the pecans are well coated.
Step 6: Spoon the pecan mixture over the top of the pumpkin filling in each tart.
Step 7: Bake for 30-35 minutes, or until the pumpkin filling is set and the pecan topping is golden and bubbling.
Step 8: Allow the pumpkin pecan tarts to cool in the pan for at least 15 minutes before carefully removing them to a wire rack to cool completely.
Notes
Ensure your pumpkin puree is at room temperature before mixing to get the smoothest possible custard.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 tart
- Calories: 340 kcal
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 45mg
Keywords: pumpkin pecan tarts, fall desserts, mini tarts, thanksgiving treats, pecan pumpkin hybrid
