Pumpkin Pie Tartlets with Maple Pecan Crust


            2 cups old-fashioned oats

            4 cups chopped pecans

            1/2 cup maple syrup

            2 teaspoons ground cinnamon

            1 teaspoon sea salt

            1 teaspoon vanilla extract

            1/4 teaspoon ground cloves


            1/2 cup maple syrup

            3 tablespoons cornstarch

            2-1/4 cups canned pumpkin or homemade pumpkin puree

            1/4 cup cream of coconut, warmed

            2 teaspoons vanilla extract

            2 teaspoons ground cinnamon

            1/2 teaspoon sea salt & ground nutmeg

            1/4 teaspoon ground ginger & ground cloves


            1/2 cup chopped pecans

            2 teaspoons maple syrup

            Dash sea salt


Preheat oven to 350°. Process oats in a food processor until a fine powder forms. Add pecans; pulse until nuts are chopped. Add next five 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 tablespoon measure, press mixture onto bottom and up sides of muffin cups. Bake until lightly browned, about 10 minutes. Cool on a wire rack.


For filling, whisk together maple syrup and cornstarch. In another bowl, mix remaining filling ingredients, then add maple syrup mixture. Spoon about 3 tablespoons into each crust.

Combine topping ingredients; spoon about 1 teaspoon onto each tartlet. Bake until dark golden and set, 35-40 minutes. Cool 10 minutes before removing tartlets to a wire rack; cool 1 hour.