These individual Maple Pecan Pumpkin Pie Tarts are the perfect size for each of your Thanksgiving guests, yet they're bursting with flavor thanks to the pecan crust, maple glaze and perfectly-spiced pumpkin pie filling! Since they are gluten-free, grain-free, egg-free and dairy-free (vegan), they can be enjoyed by just about all of your guests, even those with food allergies. Get out your muffin pan and give these a try!
- 1 ½ cups pecan pieces (about 6 oz)
- 2 Tbsp maple syrup
- 1 Tbsp melted butter or non-hydrogenated shortening
- ¼ tsp salt
- 1-2 Tbsp water, if needed
- 1 can pumpkin puree (almost 2 cups)
- ½ cup plain, unsweetened SoDelicious coconut milk (or other plain and unsweetened non-dairy milk of choice)
- ¼ cup cornstarch
- ¼ cup coconut sugar or Sucanat
- ¼ cup maple syrup
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp nutmeg
- ¼ tsp salt
- 1 tsp vanilla extract
- 2 Tbsp melted butter or non-hydrogenated shortening
- ¼ cup maple syrup
- 2 Tbsp cornstarch
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Preheat oven to 425 degrees.
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Pulse pecans in a blender or food processor to break them into lentil-sized pieces. Add the maple syrup and melted butter or shortening and blend until the "dough" starts to pull away from the walls and seem like it's going to form a ball. One or two tablespoons of water can be added, if needed to bring the dough together.
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Spoon about ½ tablespoon into each muffin cup. Use an oiled spoon to press and smooth the crust across the bottom.
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Bake at 425 for 5 minutes. Remove and let cool while you prepare the pumpkin pie filling.
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Lower oven temperature to 350 degrees.
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Place all ingredients in a blender and blend until smooth. Pour an even amount on each crust (about 3 tablespoons). Level and smooth with the back of a spoon.
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Bake at 350 degrees for 40 minutes.
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Remove and let cool for about 30 minutes before adding the maple glaze.
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Wisk all ingredients together, starting with the cornstarch and melted butter or shortening before adding the maple syrup. Let sit for a minute or two while the glaze thickens.
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Once the pumpkin pie tarts have cooled, drizzle the glaze over the tarts. Top with crushed regular or candied pecans, whichever you prefer.