Ingredients for Pecan Pumpkin Tartlets
- Refrigerated Pie Crusts
- 1 large egg
- Canned Pumpkin
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon lemon zest
- Pumpkin Pie Spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Pecan Halves
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How to Make Pecan Pumpkin Tartlets
- Preheat oven to 375°F (190°C).
- Let pie crust thaw completely according to package directions.
- Unroll pie crusts on a lightly floured surface.
- Using a 2 1/2-inch round cookie cutter, cut out 24 circles.
- Reserve scraps to patch any tears in the crust circles.
- Gently press the crust circles into mini muffin tins.
- In a medium bowl, whisk together 1 large egg, 1 (15 ounce) can pumpkin puree, and 1/2 cup heavy cream.
- Stir in 1/2 cup granulated sugar, 1/4 cup all-purpose flour, 1 teaspoon lemon zest, 1 teaspoon pumpkin pie spice, 1 teaspoon vanilla extract, and 1/4 teaspoon salt.
- Spoon about 1 tablespoon of the pumpkin mixture into each pastry-lined cup.
- Top each tartlet with one pecan half.
- Bake for 25-30 minutes, or until the crust is golden brown and the filling is set.
- Let cool completely on a wire rack before removing from the muffin tin.
- Store in an airtight container in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
15g
Fat
10g
Carbs
4g
