Categories: Desserts
Ingredients
- 2 cups old-fashioned oats
- 4 cups chopped pecans
- 1/2 cup maple syrup
- 2 tsp ground cinnamon
- 1 tsp sea salt
- 1 tsp vanilla extract
- 1/4 tsp ground clove
- Filling:
- 1/2 cup maple syrup
- 3 tbsp cornstarch
- 2 1/4 cups canned pumpkin or homemade pumpkin puree
- 1/4 cup cream of coconut, warmed
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1/2 tsp sea salt
- 1/2 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/4 tsp ground cloves
- Topping:
- 1/2 cup chopped pecans
- 2 tsp maple syrup
- Dash sea salt
Directions
-
eheat oven to 350. Process oats in a food processor until a fine powder forms. Add pecans; pulse until nuts are chopped. Add next 5 ingredients; pulse until mixture is moistened. Remove from processor.
-
Fill 18 greased muffin cups with 1/3 cup oat mixture each. Using a wet 1 tbsp measure, press mixture onto bottom and up sides of muffin cups. Bake until lightly browned, about 10 minutes. Cool on a wire rack.
-
For the filling, whisk together maple syrup and cornstarch. In another bowl, mix remaining filling ingredients, then add maple syrup mixture. Spoon about 3 tbsp into each crust.
-
Combine the topping ingredients; spoon about 1 tsp onto each tartlet. Bake tarts until dark golden and set, 35-40 minutes. Cool for 10 minutes before removing tarts to a wire rack; cool for 1 hour. Refrigerate before serving.