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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Recipe Summary

prep:
35 mins
bake:
25 mins
cool:
5 mins
total:
1 hr 5 mins
Servings:
24
Yield:
24 tartlets
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; fat 5g; cholesterol 8mg; saturated fat 2g; carbohydrates 12g; mono fat 2g; poly fat 1g; insoluble fiber 1g; sugars 3g; protein 1g; vitamin a 1604.5IU; vitamin c 0.5mg; niacin equivalents 0.2mg; folate 6.7mcg; sodium 84mg; potassium 38mg; calcium 7mg; iron 0.4mg.
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