Mini Pecan and Pumpkin Tarts
These Mini Pecan and Pumpkin Tarts are the perfect seasonal dessert! They are easy, delicious, and, most of all, everyone loves them! A cross between pecan and pumpkin pie, they’re also adorable and oh-so-snackable! Makes 24 bites.
Ingredients
- 1 15 ounce package rolled refrigerated unbaked piecrust, 2 crusts
- ¾ cup canned pumpkin
- ¼ cup granulated sugar
- 1 tsp pumpkin pie spice
- ⅛ teaspoon salt
- 1 egg, lightly beaten
- ½ tsp rum extract
- ¼ cup half-and-half or milk
- ⅓ cup chopped pecans
- 1 Tbsp packed brown sugar
- 1 Tbsp butter, melted
- Maple syrup, optional for drizzle
Make the maple whipped cream:
- ½ cup heavy whipping cream
- 2 Tbsp maple syrup
Instructions
- Remove piecrusts from the fridge and let stand according to package directions. Preheat oven to 350°F.
- Unroll piecrusts. Using a 2-1/2-inch round cookie cutter, cut 12 rounds from each piecrust. In an ungreased 2-inch muffin cup pan, gently ease pastry rounds into the bottoms and up the sides; set aside.
Make the filling:
- In a large bowl, stir together pumpkin, granulated sugar, pumpkin pie spice, and salt. Add egg and rum extract; stir until combined. Gradually add half-and-half or milk. Stir until combined.
Make the pecan topping:
- In a medium bowl, stir together pecans, brown sugar, and melted butter.
- Spoon about 2 teaspoons of filling into each muffin cup. Top each with a teaspoon or more of pecan topping. Bake 35 minutes or until filling is set and crust is golden brown.
- Remove tarts from muffin cups and cool completely on a wire rack.
Whip the cream:
- Whip the heavy whipping cream for a few minutes until thickened. Add the maple syrup.
How to serve:
- Drizzle tarts with maple syrup just before serving. Next, add a small teaspoon of whipping cream on top. (optional)