I am one of those people who goes totally crazy come September for anything and everything pumpkin…and if I am being completely honest I can eat pumpkin treats just about any time of year! These Maple Pecan Pumpkin Tartlets are one of my favorite ways to enjoy pumpkin and as an added bonus they are gluten free and sugar free!
Pumpkin pie is one of the Cowboys all-time favorite desserts and I have been known to whip one up in the middle of summer. Every few weeks, he seems to be craving a pumpkin pie. His favorite is the traditional crust version but I am always trying to see if I can satisfy his craving with a gluten free and lower sugar version…these little babies hit the mark! I love hearing “these are sugar free?” from my kids and the Cowboy…that means one thing…mission accomplished!
Baking with pumpkin offers up a ton of possibilities for flavor combinations, but for this time of year, the combination of maple, pecan and pumpkin just can’t be beat. I love that these tartlets are individual servings and can be dressed up easily for a platter for a gorgeous addition to your holiday table or individually plated and decorated.
The addition of a small amount of oats to the crust with the pecans reminds me of that “struesel” or crisp topping flavor that I love. I have made these Maple Pecan Pumpkin Tartlets to be as low in sugar as possible but if you are not concerned with that, I have also included some substitutions for the erythritol, Pyure stevis blend and Sukrin Syrup…either way delish!
These Maple Pecan Pumpkin Tartlets are the answer to your holiday pumpkin dessert dilemma! Full of spice with rich pecan flavor and a hint of maple, these creamy pumpkin tartlets can’t be beat.
Maple Pecan Pumpkin Tartlets
Maple Pecan Pumpkin Tartlets are the answer to your holiday pumpkin dessert dilemma! Full of spice with rich pecan flavor and a hint of maple, these creamy pumpkin tartlets can’t be beat. Your guests will never know they are gluten and sugar free!
- ¾ cup gluten free rolled oats
- ¾ cup pecans
- 1 1/2 tablespoon erythitol (can sub brown sugar or coconut sugar)
- 1 1/2 teaspoon Pyure (eliminate if using sugar)
- 4 ½ tablespoons butter, melted
- ¾ tsp salt
- ¼ tsp cinnamon
- 1 cup pumpkin puree
- 2 eggs
- 1 tablespoon coconut flour
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon ginger
- Pinch of clove
- Pinch of black pepper
- ¼ cup erythritol (can sub brown sugar or coconut sugar)
- 1 ½ teaspoon Pyure (eliminate if using sugar)
- 1 tablespoon Sukrin fiber syrup gold or maple syrup
- ½ cup heavy cream
- ½ teaspoon vanilla extract
- ¼ teaspoon maple extract
- Toasted Pecans & Whipped Cream for serving
- Step 1 Preheat oven to 375 degrees. Spray a muffin tin with cooking spray or grease well with coconut oil. You are not using liners so make sure everything is greased up! Set aside.
- Step 2
- Step 3 Combine all ingredients for crust except butter into a food processor and pulse until oats and pecans are fine and combined. Add butter and pulse a few times until the crust started lumping together. Divide crust mixture evenly between the 12 muffin cups, about 2 tablespoons per cup. Press the crust mixture firmly into the bottoms of the muffin cups. Bake for 10 minutes.
- Step 4 While crusts are baking, let make the filling! Combine all the ingredients for the filling into a large bowl and whisk till completely combined and smooth. That it!
- Step 5 Divide filling evenly between the 12 muffin cups and bake for another 20-25 minutes or until the centers of the tarts are set….they should jiggle slightly but not be loose.
- Step 6 Cool completely before removing from pan. When removing, run a knife around the edges of the tarts to loosen before removing. Serve with whipped cream and garnish with chopped toasted pecans! These can also be prepared and baked ahead of time and stored in the fridge.