Pecan Pumpkin Tartlets

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

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  • Makes: 24 servings
  • Serving Size: 1 tartlet
  • Makes: 24 tartlets
  • Prep: 35 mins
  • Bake: 25 mins 375°F
  • Cool: 5 mins

Pecan Pumpkin Tartlets

Directions

  1. Preheat oven to 375 degrees 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.
  2. 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.
  3. 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.
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Nutrition Facts (Pecan Pumpkin Tartlets)

  • Per serving:
  • 94 kcal ,
  • 5 g fat
  • (2 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 8 mg chol. ,
  • 84 mg sodium ,
  • 12 g carb. ,
  • 1 g fiber ,
  • 3 g sugar ,
  • 1 g pro.
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