Can't decide between pumpkin and pecan pie? Combine the two favorite holiday flavors with these adorable (and easy!) tartlets.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 375°F. Let piecrust stand according to package directions. Meanwhile, for filling, in a medium bowl combine egg, pumpkin, and half-and-half. Stir in sugar, flour, spice, lemon peel, vanilla, and salt.

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  • Unroll crusts. Using a 2 1/2-inch round cutter, cut out 24 circles. (Reserve scraps to repair any tears.) Press circles into twenty-four 1 3/4-inch muffin cups. Spoon about 1 tablespoon of the filling into each pastry-lined muffin cup. If desired, place a pecan half on top of each tartlet.

  • Bake about 25 minutes or until filling is set and pastry is golden. Cool in muffin cups on a wire rack for 5 minutes. Carefully remove from muffin cups and cool completely on wire rack. Store in an airtight container in the refrigerator within 2 hours of baking.

Nutrition Facts

94 calories; 5 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 2 g monounsaturated fat; 8 mg cholesterol; 84 mg sodium. 38 mg potassium; 12 g carbohydrates; 1 g fiber; 3 g sugar; 1 g protein; 0 g trans fatty acid; 1605 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 7 mcg folate; 0 mcg vitamin b12; 7 mg calcium; 0 mg iron;

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